The grapes are handpicked, hand-sorted and destemmed into granite lagars, where they are foot-stomped.
The must is then fermented by wild yeasts. 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 40 years old). The aim is to deliver an elegant, complex Ten-Year-Old Tawny style where the sweetness takes a back seat and the Pedra Alta acidity provides the focus.
This is the first Ten-Year-Old produced on the estate and is a fitting tribute to the positive impact João has had on the estate since he started in 2009.