Tawny 20 anos

The grapes are handpicked, hand sorted and destemmed into granite lagars, where they are foot-stomped for up to four hours. The must is then fermented by wild yeasts at temperatures ranging from 20-25°C, and spirit is then added at the appropriate time to stop fermentation. At the end of the maceration the ferments are drained, pressed, and transferred to old port casks to undergo maturation, before eventual blending and bottling. As with all ports, blending is the key and we use a variety of aged parcels, with different levels of sweetness and acidity including a small proportion of some really old barrels (at least 50 years old)