Kopke Colheita Port 1976
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Características
Description
The grapes were hand-picked at optimal ripeness, destemmed and gently crushed. Vinification followed a traditional process with careful maceration for colour, tannin, and aroma extraction, intensified by regular pump-overs during fermentation. This took place in granite lagares, at a controlled temperature between 28–30 °C, until the ideal Baumé degree was reached. This was followed by the fortification process (benefício), with the addition of grape spirit.
Information
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Responsible consumption
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International shipping information
For shipments outside of Portugal and Spain, bottles are sent with special protective packaging. The original box does not accompany the bottle.
