The grapes were destemmed, crushed and underwent a careful skin maceration to obtain the necessary richness, body and fruitiness for a Vintage Port. Fermentation took place in vats with constant pump-overs during fermentation. Temperatures were controlled and maintained between 28 to 30°C until the desired Baumé was reached. At this stage, grape brandy was added, known as the ‘benefit’, resulting in a naturally sweet wine. The wine was aged in wooden vats between four and six years old.

Subtle sensations of mint and orange blossom accompany the aromas of fresh fruit and red berries. Firm, elegant tannins envelop 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.