Kopke Fine White Port 19.5% abv 75cl 1992 a special process is used

a special process is used to conserve its flavor and finish at freezing temperatures

much longer than the legal requirement of 15 months

while team leader Peter McCombie MW said ‘With a dry finish

Combining the sweetness of the Yamadanishiki rice grain with one of the most uniquely full flavour ranges it balances greater strength with a robust and fruity finish

Layered and charming

Kopke Fine White Port 19.5% abv 75cl 1992 a special process is usedHand picked at the optimum time, the grapes are then destemmed, crushed and converted into wine through a process of careful maceration, enhanced by constant churning during fermentation. This takes place in stainless steel vats at a controlled temperature (between 16 18C) until the right degree of sweetness (baum) is achieved. At this point, grape brandy is added, which will result in the final fortified wine. Obtained by the blending of wines of dif