WINEMAKING

30-Year-Old Port is produced using the traditional method. After the grapes are harvested by hand, they are partially destemmed and crushed in the wine press, where they undergo light maceration before alcoholic fermentation (AF). Fermentation is interrupted with the addition of brandy at the ideal time determined by the winemaker. This results in a fortified wine, which ages in oak barrels for 25 to 40 years in the Douro Valley. During this period, the wine is removed from the lees and undergoes several adjustments. The final blend is obtained by blending several wines selected by the winemakers, each averaging 30 years old. They are filtered before bottling in Gaia.