wine
Jeropiga
By José Foto
A traditional fortified drink made by adding aguardente to unfermented grape must, preserving its intense natural sweetness.
Jeropiga is produced by halting the fermentation of fresh grape must through the addition of aguardente vínica. This process locks in the grapes' natural sugars while adding alcoholic strength, resulting in a sweet, aromatic drink typically ranging from 16 to 22 percent alcohol.
Traditionally associated with Trás-os-Montes and the Douro, jeropiga is made during the vindima and consumed as a celebratory drink. Though less internationally known than port, jeropiga holds a special place in rural Portuguese culture as a homemade treasure.