Very old grenache vines are used for this vin doux naturel, in other words "fortified wine": even before the fermentation process (during which the sugars in the wine are converted into alcohol) has been completed, pure (natural) alcohol is added to the most; if the alcohol percentage exceeds 16%, the yeasts cease their fermentation work, leaving the sugar behind. And so you get sweet, fortified wine. Or, as the Portuguese say: port. A question of marketing, isn't it? However, the home sommelier prefers this natural non-port from Banyul - fruity, deep, smooth and mega seductive. Topper.
Very old grenache vines are used for this vin doux naturel, in other words "fortified wine": even be..
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