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a type of fortification by which the fermentation of a wine is arrested, sometimes by adding sulfur but most commonly by the addition of alcohol (grape spirit). While the term is not commonly used there, this is the process that is typically used in the production of most Portuguese Vinhos Generosos (Port, Carcavelos, Madeira), as well in all French Vin Doux Naturels (Banyuls, Maury, Rivesaltes).