The grapes were destemmed, crushed, and vinified with careful maceration to ensure the desired level of colour, tannins, and pellicle aromas were extracted, complemented by
pumping over during fermentation. This process occurred in vats at temperatures of 28 to 30°C until reaching the desired Baumé. At this phase, grape brandy was added

(benefit) to produce a fortified wine. Maturation lasted for two years in a combination of used oak barrels and stainless-steel vats. This port is from a single harvest and is
bottled between the second and third year after the harvest.

A rich and exuberant nose showing intense aromas of dried black plum jam and dates combined with violet overtones. Full-bodied on the palate, with silky tannins, the 2002
shows great opulence through to a long and elegant finish.