Beyond these basic types, there are also numerous special categories such as Late Bottled Vintage (LBV), Colheita (a Tawny from a single year), and the prestigious Vintage Port. Vintage Port, representing only a fraction of total production, is made from the best grapes in declared vintage years. It is bottled after two to three years of cask ageing and can mature in the bottle for decades due to its high tannin content. Rosé Port is the newest style, with a shorter maceration period to achieve its rose hue, highlighting fresh, vibrant berry flavours.

The tradition of Port is also embedded in its service. Vintage Ports require decanting to separate the wine from its sediment, and it is often associated with formal dining and ceremonious occasions. Yet, the enjoyment of Port is not confined to the stately; it is equally at home in casual settings, a testament to its wide appeal. Tawny Port, in contrast, is aged in wooden barrels, exposing it to gradual oxidation and evaporation. This process imparts a golden-brown colour and flavours of dried fruit, nuts, and spices. Aged Tawny Ports, some as old as 40 years, are a testament to the ageing process, offering complex layers of flavour. Port wine's versatility extends beyond the glass. It is a cherished companion to a diverse array of foods, from savoury blue cheeses, which harmonise with its sweetness, to rich desserts that align with its full-bodied nature. Moreover, Port is a key ingredient in gourmet cooking, adding depth to sauces and complexity to confections. FINE NOTES OF THE MEDITERRANEAN. Fine dark mahogany colour. It is complex, majestic and balanced. With notes highly suggestive of vanilla, walnut, flowers, plum, cedar and sandalwood After fortification, Port is typically aged in barrels or vats for varying periods, depending on the style. The basic categories of Port include Ruby, Tawny, White, and Rosé, with each offering a distinct profile:Port wine, an indulgent and historically rich fortified wine, hails from the Douro Valley in the northern provinces of Portugal and is revered globally for its unique production methods, variety of styles, and deep cultural significance.

Sandeman Brandy Imperial and Brandy Capa Negra are the latest result of Volta Studio’s continued collaboration with Sandeman. They asked us for a clean and effective redesign that would lift the premium perception of these products. JAIME 1 NEAT. Pure and full of character, a true luxury. One of the best brandies in the world is savoured neat, with no ice. With each sip, you will appreciate its unique texture and multiple, delicate aromas One of the most traditional aspects of Port wine production was the method of treading grapes by foot in large granite troughs known as lagares. This method, still used in some quintas (wine estates), is thought to provide superior extraction of flavours and tannins compared to mechanical processes. Port is fortified, which means that grape spirit, known as aguardente, is added to the wine during fermentation. This process increases the alcohol content and stops the fermentation while sugar is still present, resulting in a wine that is both stronger and sweeter than most others. The timing of this fortification is critical and defines the final sweetness and strength of the Port. White Port, made from white grapes, ranges from sweet to dry and often serves as an aperitif. When aged extensively, it acquires a profile similar to that of Tawny Port.Ruby Port is the most extensively produced and is aged in large tanks to prevent oxidative ageing and preserve its deep red colour and fruity characteristics. It is often bottled young and maintains a strong flavour of dark berry fruits. TRADITIONAL SOLERA METHOD. Made entirely from the Parellada grape variety, it boasts exceptionally long ageing using the traditional solera method, which gives the brandy a vintage character. Jaime I is made by carefully mixing very old brandies, older than those used in the reserve brandies In the context of the global wine market, Port holds a distinctive place. Its longevity and the breadth of its styles make it a subject of fascination and study for sommeliers, collectors, and enthusiasts. The evolution of Port in the bottle is a journey that can span generations, making it a legacy wine that links past, present, and future. TORRES BRANDY. Juan Torres Casals began to make aged brandy from the best white wines of Penedès (Barcelona). As part of the process, he distilled the wine and aged it in oak barrels. The work of Juan Torres was recognised and his brandies started to become synonymous with quality