Porto Calem Harvest 2014

Vinification: Handpicked at their optimal ripeness, the grapes are destemmed, crushed, and vinified through a process based on careful maceration with extraction of color, tannins, and aromas from the skins, complemented by continuous remontage during fermentation. This takes place in lagares, at a controlled temperature between 28-30ºC, until the desired Baumé degree is reached. At this stage, grape spirit (benefit) is added, resulting in a fortified wine. Aging: Nature blesses us with special years. Different from year to year, due to particular conditions, each Cálem Vintage produces unique wines, of exceptional character and premium quality. Cálem ages all Vintage Ports for a minimum period of 10 years and only bottles according to market needs, keeping all the remaining wine evolving in wood, thereby gaining a singular complexity.