Description
‘This is a traditional sweet wine made by stopping the primary fermentation with the addition of neutral alcohol at the halfway mark, thereby capturing primary fruit aromas and flavors (the nose and flavors are explosive). This method was perfected in the 13th century by a Catalan alchemist in Montpellier and became widely used in Roussillon, which made itself the center of vin doux naturel production back in the day. Some four hundred years later the method was adopted in the Douro Valley for the production of Port.’ – Importer’s Notes
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