Port

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 large vessels.

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.