Cristiano van Zeller
In some of our fermentations we immediately add some 15% of the total grape brandy, allowing us to macerate the grapes at cooler temperatures and for a longer period before fermentation. When the must is ready for the addition of the remaining grape brandy, the fortification is made in one single moment, adding all the brandy to the must and skins in the fermenting vat or the running juice. We then rack the blend into the storage vat together with all the press wine (we use traditional basket presses). At this point a 12 hour homogenization of wine and brandy is made by pump to ensure proper blending. Port is then finished and ready for storage and ageing. The wines aged in very old wood Port casks and small stainless steel vats.