Porto Kopke Colheita 1967 Vinification and aging: The manufacturing process includes stopping the fermentation of the must by adding grape spirit (fortification), blending of wines, and aging. Fermentation in lagares with skin maceration and remontages at a temperature of 29ºC until the desired Baumé is reached, adding spirit at this stage. High-quality wine from a single harvest. It ages in wood for variable periods, never less than 7 years, and is subsequently bottled according to market demands.
Reviews
