Port wine, from the Douro to the glass

A wine rooted in the Douro

Port is produced in the Douro Demarcated Region. Baixo Corgo, Cima Corgo and Douro Superior have distinct climatic balances, while altitude, aspect and vine material create important local differences.

Fortification shapes the balance

Fermentation is interrupted by grape spirit, preserving natural grape sugar. Its timing, extraction, blending and ageing define the relationship between sweetness, alcohol, acidity, texture and aroma.

Bottle-aged and wood-aged styles

Ruby and Reserve Ruby emphasise fruit. LBV comes from one harvest and spends longer in vat. Vintage is bottled young and develops in bottle. Tawny with an indication of age, Colheita and mature White Ports evolve mainly in wood.

Serving Port

Use a tulip-shaped glass. White and Rosé Ports are generally served cooler; mature Tawny should remain fresh but not icy. Older Vintage may need careful decanting and is more fragile after opening.