The addition of alcohol is what defines the characteristics of each of the many Fortified Wine
varieties. As a result, fortified wine production is a complex process, and the addition of sugar, the fermentation times, and a range of ingredients, result in red and white wines that range from dry to sweet in character with an alcohol content of at least 16 percent for preservation. As is the case with natural vintages, regional varieties are highly regulated and prided for their distinctive fortified wine flavour. The winemakers of Portugal are regarded as the producers of some of the finest fortified wines in the world, including the well-aged Madeira, the floral and exotic Moscatel de Setúbal, and arguably the most famous fortified wine variety in the world, Port, which combines a richness of flavour with approximately 20 percent alcohol by volume.