Fortified & Fortified Wines

Fortified wines are obtained from a base wine or a partially fermented must . Fermentation is stopped by adding alcohol or brandy (fortification), obtaining a product of variable sweetness (depending on the stage of fermentation in which the fortification occurs) and an alcohol content of between 15° and 22° vol . Fortification occurs by adding a mistelle (a must made non-fermentable by the addition of alcohol), alcohol or wine brandy. The overall alcoholic strength of fortified wines is much higher than that of normal wines, but should not normally exceed double that of the base wine from which it is derived.

Fortified or fortified wines should not be confused with dessert wines and are not necessarily dessert wines.