The Kopke merchant family moved to Portugal at the beginning of the 17th century and founded an export house in Porto. Kopke was one of the first houses to produce port wine.

Harvested by hand at the optimum time, the grapes are destemmed, crushed and carefully macerated to extract their colour, tannins and aromas, which are enhanced by constant stirring during fermentation.

This takes place in stainless steel tanks at a controlled temperature of between 28 and 30°C until the right degree of sweetness (Baumé) is reached.

At this point, grape spirit is added to produce the final liqueur wine.

A high quality wine made by blending wines from different harvests to achieve the sensory qualities typical of these aged tawny port wines.

These wines are each aged for different periods of time in oak barrels, with the average age of all the wines in the blend determining the age on the label. The resulting blend expresses the characteristics given by ageing in wood.