ABOUT THIS WINE
Hand-picked at the optimum time, the grapes are then destemmed, crushed and converted into wine through a process of careful maceration to extract their colour, tannins and aromas, enhanced by constant churning during fermentation. This takes place in vats (lagares) at a controlled temperature (between 28-30C) until the right degree of sweetness (baum) is achieved. At this point, grape brandy is added to create the final fortified wine. A wine of high quality, made by blending wines of different harvests to achieve the array of sensory qualities that are typical of these aged tawny Port wines. These wines have each matured in oak casks for varied periods of time, with the average age of all the wines in the blend defining the age on the label. The resulting blend expresses the characteristics given by the ageing in wood.
ABOUT THIS PRODUCER
Kopke is part of Portugal's legacy and was created in 1638 by Christiano Kopke and his son, Nicolau Kopke.
Over a handful of generations the Company was managed by several representatives of the Kopke family and gets an excellent reputation for its wines. Some of its members were deeply involved in the Port trade, mainly in the 19th century. In 1953, and after some negotiations, the Barros family, headed by Manuel Barros, then bought the company, which is growing eversince with the development of new vineyards planting the best known varieties. In June 2006, the Group expands and becomes Sogevinus with a strong presence in the Port wine industry. Today Kopke is one of the oldest brand of port wine and assumes leadership in the category "Porto Colheita".
