Vinification: Harvested by hand at their optimum ripeness, the grapes are destemmed, crushed, and vinified according to a process that relies on careful maceration with extraction of color, tannins, and aromas from the skins, complemented by continuous pump-overs during fermentation. This takes place in lagares, at a controlled temperature between 28-30ºC, until reaching the desired Baumé degree. At this stage, grape brandy (benefit) is added, resulting in a fortified wine.
Aging: Nature blesses us with special years. Distinct from year to year, due to particular conditions, each Cálem Harvest gives rise to unique wines, of exceptional character and premium quality. Cálem ages all Harvest Ports for a minimum period of 10 years and only bottles according to market needs, keeping all the remaining wine evolving in wood, thereby gaining singular complexity.