Graham’s Old Tawny Port

Vinified in a modern robotic ‘lagar’, designed by the Symington family who own Grahams to simulate traditional foot stomping, which is no longer economically viable thanks to labour shortages. The wine is fermented between 24 and 28 degrees Celsius for around 48 hours before being fortified. The wine is then aged in oak pipes (casks) in the cool, humid lodges in Vila Nova de Gaia.