Sandeman White Port

Upon arrival at the winery, the hand-picked grapes are destemmed and gently crushed. A brief maceration on the skins ensures optimum extraction of aromatic compounds. The juice is then separated from the skins and racked into stainless-steel tanks for fermentation at cool temperatures to preserve maximum freshness. The ferment is closely monitored to determine the ideal moment to halt the fermentation by fortifying with grape spirit, leaving some of the grapes' natural sugars. The wines remain in the Douro until the spring following the harvest when they are transported downstream to the historic Sandeman cellars in Vila Nova de Gaia for ageing in oak casks. The wines are regularly tasted and analysed and the final blend is assembled from a selection of the best casks and combines wines between two to five years of age. The final blend is filtered and cold-stabilised prior to bottling.