Winemaking of Burmester 10 Year Old Port: Hand-harvested 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 mills, 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. High quality wine, obtained by blending wines from harvests from different years, in order to acquire a complement of organoleptic characteristics typical of this style of aged tawny. It ages in wood for variable periods of time, in which the age mentioned on the label corresponds to the approximate average of the ages of the different wines participating in the batch, expressing the character of the wine in terms of the characteristics conferred by aging in casks.
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