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.

In the case of Vintages and Late Bottled Vintages (LBV) maturing takes place in large vessels: 2 years for the Vintages and 4-6 years for LBVs. Only afterwards is bottling carried out. Ageing then takes place in an oxide-reducing environment, thus keeping the original wine colour as well as their primary characteristics. All remaining types of Port Wine are aged in an oxidising environment, typically 550 litre oak pipes.

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.