The grapes are hand-picked at the optimum time, destemmed, bruised and turned into wine through a process of careful maceration to extract their colour, tannins and aromas, enhanced by constant stirring during fermentation. This is done in barrels (lagares) at a controlled temperature (between 28-30°C) until the right degree of sweetness (baumé) is reached. At this point, grape brandy is added to make the final fortified wine. A high-quality wine made from a single harvest. A Colheita wine matures in oak barrels for periods that can vary, but never less than 7 years. It is then bottled and sold and is immediately ready for consumption