Our Port wines are made using traditional vinification processes. After the stalk-removal grapes are crushed in presses, and ferment for 2 or 3 days. This operation, known as foot treading, is traditional. During this period, successive treading operations are carried out, in order to maximise the extraction of colouring matter and other components that will add structure and longevity to the wines.
The port maturing process can take a dozen or more years and it is guided by the style of wine to be produced. After the first transfers which happen in the winter following the year of harvest, wines are classified for their potential in accordance with their tasting quality.
During maturing through oxidisation the wine loses its coarseness due to the softening of tannins and develops admirable, rich and complex bouquets. Chromatic variations during oxidation ageing are also very distinct. The intense colour of young wines undergoes a gradual evolution, going through red-tawny hues to end up in the distinctive clear tones of old tawnies.
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