“Hand-picked at the optimum time, the grapes are then destemmed, crushed and converted into wine through a process of careful maceration to extract their colour, tannins and aromas, enhanced by constant churning during fermentation. This takes place in vats (lagares) at a controlled temperature (between 28-30C) until the right degree of sweetness (baum) is achieved. At this point, grape brandy is added to create the final fortified wine.” – Kopke
