Produced by the traditional Port method. The grapes were destemmed, crushed and underwent a careful skin maceration to extract colour, aromatics and fine tannins. Fermentation took place in vats known as ‘lagares’, with constant pump-overs during fermentation. Temperatures were controlled and maintained at between 28 to 30°C, until the desired Baumé was reached. At this stage, grape brandy was added, which is known as the ‘benefit’, resulting in a fortified wine with perfect balance. This is a blend of different harvests to achieve the array of characteristics that are typical of these aged tawny Port wines. The wines have each matured in oak casks for varying periods of time; it is the average age of all the wines in the blend which defines the age on the label.

Delicate orange in colour, with a greenish rim. On the nose it is a rich and complex combination of dried fruits, spices and subtle hints of wood. Elegant, well-structured and full-bodied, with a long and engaging finish.