Winemaking of Porto Kopke Colheita 1999: The manufacturing process includes stopping the fermentation of the must by adding wine brandy (benefit or aguardentação), blending the wines and aging. Fermentation in lagares with skin maceration and pumping over at a temperature of 29ºC until reaching the desired Baumé, adding brandy at this stage. High quality wine from a single harvest. It ages in wood for variable periods of time, never less than 7 years, and is then bottled according to market requests.
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