Fortami

Fortami is a term that originates from the Italian language, where it is used to describe a type of fortified wine. The term "fortami" is derived from the Italian word "fortificare," which means "to fortify." Fortified wines are produced by adding a neutral spirit, such as brandy, to the wine during the fermentation process. This addition increases the alcohol content and preserves the wine, making it suitable for long-term storage.

The practice of fortifying wine dates back to ancient times, with evidence of fortified wines being produced in various cultures, including the Greeks and Romans. In Italy, fortami is particularly associated with the Veneto region, where it is traditionally made from the Prosecco grape. The process involves blending the grape juice with a neutral spirit, typically brandy, to achieve the desired alcohol level. The resulting wine is often characterized by its high alcohol content, typically ranging from 15% to 20% ABV, and its ability to age well.

Fortami is typically consumed chilled and is often served as an aperitif or digestif. It is known for its crisp, refreshing flavor and its ability to complement a variety of dishes. The term "fortami" is also used more broadly to refer to any fortified wine, regardless of its origin or specific production methods. In summary, fortami is a fortified wine that is typically produced by adding a neutral spirit to the wine during fermentation, resulting in a high-alcohol beverage that is known for its crisp flavor and ability to age well.