Vinification of Burmester Ruby Port: harvested by hand at their optimum point, the grapes are de-stemmed, crushed and vinified according to a process that is based on careful maceration with the extraction of color, tannins and aromas from the skins, complemented by permanent pumping over during fermentation. This takes place in stainless steel vats, at a controlled temperature between 28-30ºC, until the desired Baumé degree is reached. At this stage, wine brandy (benefit) is added, creating a fortified wine. Obtained by blending wines of varying degrees of maturation and provenance, conducted through aging in stainless steel and wood for a minimum of 3 years, thus guaranteeing a rich, aromatic final wine with a balanced sweetness.
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