The Kopke merchant family settled in Portugal at the beginning of the 17th
century and founded an export house in Porto. Kopke was one of the first houses
to produce port wine.

Hand-picked at the optimal time, the grapes are peeled, crushed and transformed
into wine through careful maceration to extract their color, tannins and aromas,
which are enhanced by constant stirring during fermentation.

This is done in stainless steel tanks at a controlled temperature between 28 and
30°C until the right degree of sweetness (Baume) is reached.

At this point, grape brandy is added to produce the final fortified wine.

A high quality wine made by blending wines from different harvests to achieve
the sensory qualities typical of these aged tawny ports.

These wines are each aged in oak barrels for different periods of time, with the
average age of all the wines in the blend determining the age on the label. The
resulting blend expresses the characteristics given by aging in wood.