When are Vinos Dulces Naturales typically fortified?

Vinos Dulces Naturales are typically fortified during fermentation. This process is crucial because it involves adding a distilled spirit, usually grape brandy, to the wine while fermentation is still occurring. This addition raises the alcohol level, which stops fermentation prematurely. As a result, unfermented sugars remain in the wine, leading to the sweet characteristics that define Vinos Dulces Naturales.

Fortifying during fermentation is essential for producing these sweet wines, as it captures a balance of sweetness, alcohol, and complex flavors that develop uniquely in this style. This method distinguishes Vinos Dulces Naturales from other types of fortified wines that might be fortified at different stages, impacting their flavor profiles and sweetness levels.

Understanding this timing is key in the winemaking process, as it allows winemakers to retain the natural sweetness of the grapes while ensuring the wine is stable and flavorful.