Vinification of Porto Calem Harvest 2003: 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 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.
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