KOPKE LBV 2016

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 28-30°C) until the right degree of sweetness (baumé) is achieved. At this point, grape brandy is added to create the final fortified wine.
A wine of high quality, made from one single harvest, bottled 4 to 6 years after harvest.

Arômes intenses de mûre, framboise, poivre