Vinification of Burmester 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, complemented by 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 final wine that is rich, aromatic and with a balanced sweetness.
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