Made from a blend of traditional Portuguese varieties from the Douro Valley, including Touriga Nacional, Touriga Franca, Tinta Barroca, Tinta Roriz and Tinto Cão. This port was fermented with natural yeast at between 24-30ºC. Once the must had fermented to the desired degree of sweetness (usually within 48 hours), fortification took place with grape brandy at 77% v/v (generally 80% must / 20% brandy). Sainsbury’s 10 Year Tawny was matured in oak casks at lodges in Vila Nova de Gaia, resulting in a very smooth and balanced texture. Winemakers ~ Peter and Charles Symington.
Available now, 422 stores, exclusive, cork stopper20%
14/10/2009

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