Vinification and MaturationThe fruit for this Grand Tawny Port was harvested in late March at about 14° Baume. The juice was fermented on skins to extract colour and fine tannins. During this process a neutral grape spirit was added, partially fortifying the juice to add greater flavour integration and complexity. The wine was then drained off skins, gently pressed and fortified to 18.5% v/v alcohol. Once the wine was fortified it was placed in small old barrels to mature within the solera system. Over the years as the wine aged in oak, evaporation occurred concentrating the flavours and increasing the complexity. To produce a premium Grand Tawny Port requires great patience and many various components. These blend components are a mixture of the solera barrels from youngest to oldest Tawny Ports, with a very small proportion of old, dry Sherry to aid complexity. The wine was finally cold stabilised, filtered and stored in stainless steel tanks until required for bottling.
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