The grapes were destemmed, crushed and macerated on the skins in order to obtain the necessary richness, body and fruitiness needed for a vintage Port. Fermentation took place in ‘lagares’ and vats with constant pump overs during the vinification. Temperatures were controlled and maintained at between 28 to 30å¡C, until the desired BaumÌ© was reached. At this stage, grape brandy was added, which is known as the ‰Û÷benefit‰Ûª, resulting in a naturally sweet, fortified wine of exceptional quality. Bottled between the second and third year after the harvest.