Porto Kopke Harvest 2014

Vinification of Porto Kopke Colheita 2014: Hand-harvested at the ideal moment, the grapes are destemmed, crushed, and transformed into wine through a careful maceration process to extract their color, tannins, and aromas, enhanced by constant stirring during fermentation. This takes place in vats (lagares) at a controlled temperature (between 28-30°C) until the appropriate level of sweetness (Baume) is reached. At this point, grape spirit is added to create the final fortified wine. A wine of great quality, made from a single harvest. A Colheita wine ages in oak barrels for periods that can vary, but never less than 7 years. It is then bottled and sold according to market demands.