The grapes were destemmed, crushed and underwent a careful skin maceration in order to obtain the necessary richness, body and fruitiness needed for a Vintage Port. Fermentation took place in vats 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 naturally sweet wine. The wine was aged in wooden vats of between four to six years old.

Aromas of fresh fruit and red berries are accompanied by subtle sensations of mint and orange blossom. Firm, elegant tannins envelope the palate, leaving the flavours of fresh red fruit and spices through to a sweet and elegant finish. Serve with chocolate and pear millefeuille or a selection of hard cheeses.