The most prestigious category, representing about 2% of the annual production of each Shipper.
The grapes must be picked from vines graded with A and B quality, and should be bottled between July 1 of the second year and June 30 of the third year posterior to the harvest.
After fermentation the Port wines are selected and then kept to age in huge oak vats, samples are then sent to the IVDP - (Port Wine Institute) for tastings and thousands of chemical analysis made annualy.
If the Port wine Company received approval that the wine will be certified as a Vintage, others Cellars/brands will be consulted and the market conditions studied in order to declare the previous year as a traditional Vintage, being classified as a fabulous year for most of the shippers.
Still the Vintage will be quite different from a House to another, because of the micro climate, the House style and vinification process...
It is with the Vintage that Port Houses are still using the granite tanks (5,000ltrs to 8,000ltrs) for the foot trodden, where the men, usualy vineyard workers that will be doing the treading sessions for about three hours during the night.
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