1974 Kopke Colheita, Porto, PortugalABOUT THIS WINE Hand picked at the optimum time, the grapes are then destemmed, crushed and converted into wine through a process of careful maceration to extract their colour, tannins and aromas, enhanced by constant churning during fermentation. This takes place in vats (lagares) at a controlled temperature (between 28 30C) until the right degree of sweetness (baum) is achieved. At this point, grape brandy is added to create the final fortified

decided to learn about winemaking beyond the borders of Piemonte and try to grab some of the success that those regions were enjoying

thoughtful élevage

From the Producer: "

They have met the challenge that most producers can only speak of

a small village in the Alta Langa

often with small additions of Cabernet Sauvignon or Merlot depending on the vintage

All these pieces of the puzzle led her to this moment: while shooting with winemakers in New Zealand

“Sundrop” pairs beautifully with grilled vegetables

and packed up their lives to move to the Barossa Valley

Jonathan Ross has touched all sides of the wine industry

100% Furmint from the volcanic

the mild winters with regular rainfall between October and March