Parcels of Grenache, Touriga and Shiraz are harvested at suitably high levels of natural fruit sugar 15° to 16° Baume. Grapes are crushed and destemmed, pumped into open fermenters and vinified on skins for optimal extraction of colour and tannins. A neutral grape Brandy spirit is added to arrest ferments and retain a measure of palate sweetness. Batches are drained and pressed, settled, racked off solids and stabilised before filtering into French oak. As older wines are summoned, new wines are filled for ageing up to thirty years. Upon completion, individual barrels are assessed for inclusion, assembled with the best of the best, to create a fine Old Tawny that's second to none. Alcohol 18.5%