Sandeman Vau Vintage Port

The grapes, hand-picked with optimal maturation, were vinified following Porto wines traditional met

The grapes, hand-picked with optimal maturation, were vinified following Porto wines traditional method. Fermentation took place in stainless steel vats, with skin maceration under controlled temperature. It was halted through the addition of wine alcohol at the ideal point for each vine variety. If aged for more than 5 years, as this wine has been, Sandeman Porto Vau Vintage 1999 may require decanting. For that purpose the bottle should be kept upright for at least 24 hours and the cork caref

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