Barros White Port is produced by the traditional Port method. The grapes were destemmed, crushed and underwent a light skin maceration. Fermentation took place in stainless steel vats with frequent pump overs during fermentation. Temperatures were controlled and maintained at 16 to 18°C, until the desired Baumé was reached. At this ideal moment, grape brandy was added, which is known as the “benefit”, resulting in a fortified wine with perfectly balanced sweetness and aromatics. The final blend is the result of a selection of wines with variable levels of maturation. The ageing took place in a combination of stainless steel and wooden casks for a minimum of three years.