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DESSERT WINES

In the production of dessert wines, fermentation is stopped before all of the natural sugar has been converted. The alcohol content is brought up to about 20 percent by the addition of fortification brandy. The wines are stored in large vats or casks and are treated in the same manner as are similar wines all over the world. They are racked periodically, so the wine will not remain on its lees and then fined and filtered as necessary.

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