Dalva 2002 LBV Port Wine 750ml

Hand-harvest at their best moment the grapes are destemmed crushed and vinified in a careful maceration with extraction of colour tannins and aromas of the pellicles complemented by permanent pumping-over during fermentation. This process takes place in vats at a controlled temperature between 28-30 Celsius until reaching the desired Baume. At this phase grape brandy is added (benefit) originating a fortified wine. A wine of an exceptional quality from a single harvest bottled between the fourth and sixth year after the harvest.