In the Douro Valley, the reader usually begins in the last week of September, a sweaty work, which today is still just like 100 years done: The grapes are on steep terraces above the river, harvested by hand and stomped the must with the feet. The fermentation is short and, when approximately half of the natural fruit sugar is converted into alcohol, stopped by the addition of 77% neutral alcohol.
Katika Bonde la DOURO, msomaji kwa kawaida huanza katika wiki ya mwisho ya Septemba, kazi sweaty, ambayo leo bado ni kama miaka 100 kufanyika: zabibu ni juu ya matuta mwinuko juu ya mto huo, kuvuna kwa mkono na stomped lazima kwa miguu. Fermentation ni fupi na, wakati nusu ya wastani wa sukari ya asili matunda ni waongofu katika pombe, kusimamishwa na kuongeza ya pombe 77% neutral.