Produced by the traditional Port method. The grapes were destemmed and crushed, and careful skin maceration was performed to extract colour, aromatics, and fine tannins. Fermentation occurred in vats known as ‘Lagares’, 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 fortified wine with perfect balance. This blend of different harvests achieves the characteristics typical of these aged tawny Port wines. The wines have each matured in oak casks for varying periods; the average age of all the wines in the blend defines the age on the label.

It is 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. It is elegant, well-structured, and full-bodied and has a long, engaging finish.