Vinification of Burmester Jockey Club Reserve Tawny 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 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 reaching the desired Baumé degree. At this stage, the wine brandy is added (benefit), giving rise to a fortified wine. Wine of very good quality obtained by blending wines of varying degrees of maturation and provenance, thus guaranteeing a mature, vigorous and intense final wine.
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