Hand-picked at the optimum time, the grapes are then destemmed, crushed and
converted
into wine through a process of careful maceration to extract their colour,
tannins and aro
mas,enhanced by constant churning during fermentation. This takes place in vats
(lagares)
at a controlled temperature (between 28-30°C) until the right degree of
sweetness (baumé)
is achieved. At this point, grape brandy is added to create the final fortified
wine. A wine of
high quality, made from one single harvest. A Colheita wine matures in oak
barrels for periods
of time that can vary, but never less than 7 years. It is then bottled and sold
according to the
demands of the market. Kopke only bottles to order, ensuring freshness of style.
Retail Availability
Prices shown below are available online and may not reflect in store.