KOPKE Fine Ruby

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 stainless steel vats at
a controlled temperature, between 28-30°C, until the right degree of sweetness (baumé) is
achieved. At this point, grape brandy is added to create the final fortified wine. Obtained by
the blending of wines of different 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.