Quinta de la Rosa Ruby Port - Quinta de la Rosa

The strictly selected grapes, all grapes come from A-classified vineyards, are pressed separately. After gently breaking up the berry skins, the must, along with the grapes and stems, is pumped into the so-called lagares, large granite basins. The grapes are trampled on at night. The fermentation starts naturally and, when about half of the sugar has been converted into alcohol, is stopped by adding high-percentage brandy. When assembled, the resulting port matures for up to four years in oak barrels of 5,500-16,500 liters in size before the wine is bottled.

Allergy information: Contains sulfites