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Vinified in Quinta do Seixo through traditional technology of Port wine, grapes sourced in Quinta do Seixo and Quinta do Vau. After selection of grapes, crushing and destemming, very intense maceration is followed during the period of alcoholic fermentation, by foot in granite wineries with controlled temperature. Its balance and harmony as well as its body and structure are obtained through the selection of grapes, the intensity of maceration and the choice of the moment of the stop of the fermentation. After the harvest the wine remains in the Douro, being subjected during the winter to the first racking and transported to Vila Nova de Gaia the following spring. Here begins the usual process of aging Port Wine in oak barrels. During this period, the wines are subject to raffles, analyzes and tests, which allow to accompany their aging. The final batch is obtained after thorough selection of the wines, in the insistent search for the best quality.
1900: The declaration of the 1900 vintage is, globally, considered the first of 4 declarations of high quality vintages before the 1st World War. At Sandman’s the late maturing vineyards produced the best wines, due to the fact that they avoided being diluted by the rains in September. Sandeman’s 1900 Vintage Porto is a unique and precious wine.
Port Vintage Report: A great Vintage, in terms of quality and quantity. Delicate and harmonious wines though with less colour and body than the more famous Vintages. Almost all companies declared production. Late harvest, in late September and early October, with good weather after a few days of rain.
Declared by almost all producers, Ernest Cockburn said the wines showed “great delicacy with appreciable breed, and though lighter in colour and body than many previous vintages they appealed to the connoisseurs of Port Wine”. Tasted at over 100 years old, these Ports still have life and are delicate and fine.