Burmester Jockey Club Porto Riserva billecart-salmon The wine was then pressed

The wine was then pressed off skins

In the mouth we find the Christmas cake side

making it an ideal choice for celebrations or a memorable gift for connoisseurs

The blend is 45% Pinot Meunier

Burmester Jockey Club Porto Riserva billecart-salmon The wine was then pressedVinification of Burmester Jockey Club Reserve Tawny Port: harvested by hand at their optimum point, the grapes are de stemmed, crushed and vinified according to a process that is based on careful maceration with extraction of color, tannins and aromas from the skins, complemented by permanent pumping over during fermentation. This takes place in stainless steel vats, at a controlled temperature between 28 30C, until reaching the desired Baum degree.