The information below applies to each unit in the pack
Distinctive Features: Arneis offers a fruity and mature aroma, with surprising harmony, straw-yellow and brilliant to the eye but intense and rich in the aromatic range. An ideal wine for an everyday meal
Vinification: After a careful selection of Arneis grapes from the Roero vineyard , the grapes are de-stemmed and pressed; the must obtained undergoes a soft pressing, before being subjected to a fermentation process at a controlled temperature. The aging takes place in stainless steel tanks on yeasts.
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A blend of the three Mancino Vermouths – Secco, Bianco and Rosso with Barbera d’Asti D.O.C.G
Lingers with a rich, deep, red, bitter wine pallet
Makes a notable digestive or aperitif
Fresh, rich, firm and full of fruit including, dark berries andchocolate. A wine with good body, structure and length
Croft is the oldest Port wine producer trading today, dating from 1588
Drinking perfectly now but will continue to develop for a further 10-15 years
For almost two hundred years W & J Graham’s has been an independent family business renowned for producing the finest Port wines. Graham’s has recently been voted the World’s Most Admired Port brand by Drinks International.
The grapes that are used to make Port must be grown in the mountainous Upper Douro region of Northern Portugal, the world’s first officially demarcated wine region in 1756. The Douro is perhaps the most challenging wine-growing region on earth. Its mountainous terrain and steep, winding valleys create a kaleidoscope of microclimates, each producing unique wines.
Aged Tawny Port carries an indication of age on the label. This relates to the average number of years spent maturing in barrels before they are finally bottled.
2015 Decanter World Wine Awards Bronze Trophy Winner
A rich yet elegant combination of flavours – dried apricots, honey, nuts, spices, vanilla – creates anendlessly complex wine that unfolds smoothly and develops in the mouth.
Sandeman Porto Tawny 20 Years Old is produced by the traditional Porto Wine method. Thehand-picked grapes undergo stalk-removal and crushing before fermentation, under controlledtemperature, with skin maceration so as to extract the best components. The addition of winealcohol at the ideal moment sets the balance between the wine’s body and bouquet. This momentis chosen by the winemaker following strict control of fermentation temperatures and densities,the later depending on the vine variety, maturation stage and the final sweetness required.
Dow’s is entirely owned and managed by the Symington family, Port producers since the 19th century.
Today, the Symington family own 1,006 hectares of vineyards in the Douro region, the largest of any producer. The company remains 100% family owned with 5 family members actively working in the company.
The Douro valley enjoys a unique status as the world’s oldest demarcated wine region and UNESCO world heritage site.
An intense tawny colour with brick-like tones
Elegant and complex bouquet is characterised by flavours of ripe fruit
Notes of vanilla, raisins and jelly
A well-defined tawny hue with orange tones
Aroma is intense and complex
Notes of vanilla, cinnamon, pepper, ginger, cedar, plum and hazelnuts
Wine has an intense red ruby hue and an elegant bouquet dominated
Red ripe fruit with some floral and spicy notes
On the palate it is a finely balanced wine with a rich body
For almost two hundred years W & J Graham’s has been an independent family business renowned for producing the finest Port wines. Graham’s has recently been voted the World’s Most Admired Port brand by Drinks International.
The grapes that are used to make Port must be grown in the mountainous Upper Douro region of Northern Portugal, the world’s first officially demarcated wine region in 1756. The Douro is perhaps the most challenging wine-growing region on earth. Its mountainous terrain and steep, winding valleys create a kaleidoscope of microclimates, each producing unique wines.
Aged Tawny Port carries an indication of age on the label. This relates to the average number of years spent maturing in barrels before they are finally bottled.










