Hand-picked at the optimum time, the grapes are then destemmed, crushed and converted into wine through a process of careful maceration, enhanced by constant churning during fermentation.This takes place in stainless steel vats at a controlled temperature (between 16- 18C) until the right degree of sweetness (baum) is achieved. At this point, grape brandy is added, which will result in the final fortified wine. Obtained by the blending of wines of dif- ferent harvests, with different levels of maturation in stainless steel and wood for a minimum of 3 years, the result is a rich and aromatic wine, with the perfect level of sweetness.
TASTING NOTES
With a greenish-yellow colour, Kopke Fine White Port shows a rich and fragrant nose, on which the fresh aromas of citrus stand out. On the palate, it is smooth and velvety, with perfect acidity, and a delicious finish.
RECOMMENDATIONS
A versatile wine, it goes brilliantly with any dessert, especially the ones made with tropical fruit, such as mango and papaya carpaccio. Best served at a temperature between 8 and 10C.