Niepoort 10 Year Tawny Port

The grapes are manually harvested, received in 25 kilo holders at the Vale de Mendiz, then foot-trodden in round, temperature-controlled granite lagares for four hours everyday after harvest by 25-30 people. Fermentation takes place over 2-3 days with 100% stem inclusion. Wine is then fortified after 50% of fermentation is complete with high quality brandy spirit, then aged in pipes (old oak casks of 550 liters) at Vila Nova de Gaia. Blended from different old ports with an average of 10 years aging. Residual sugar is 110 g/L.

Farming Practide: Biodynamic and Sustainable