Borges Porto Tawny Port (750ml)
The grapes, that must arrive at the cellar in perfect
conditions, are immediately crushed and then
de-stemmed. They ferment for 3 to 4 days, with the
skins, and are regularly immersed by remounting in order
to obtain more color and aromas. The skins are then
separated from the must and a grape brandy with 77%
v/v is added in order to obtain a wine with 19% alcohol.
The wine will age in small tuns and wooden casks.
