1966 Kopke Colheita, Douro, PortugalABOUT THIS WINE Hand harvested at their best moment, the grapes are de stemmed, crushed and vinified in a careful maceration to extract color, tannins and aromas. This process takes place in vats at a controlled temperature between 28 30C, until reaching the desired sweetness. At this phase grape brandy is added making a fortified wine. this wine is of an exceptional quality, from a single harvest. it matures in wood for variable periods of time,

they are also adherents to the low interventionist movement (aka natural winemaking)

filled with ‘glimmerschiefer’

In addition to building a new estate residence and expanding the vineyard

one Carignan

mint and spices

spent years on set as a costume stylist in the film industry in LA

one by one

The vines are 25 years old on average

their vineyard was not

All wines are spontaneously fermented with indigenous yeasts

especially given its modest 12% alcohol

specifically a site called Laychen