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Why to Decant

WHY TO DECANT

FOR THE AROMAS TO OPEN

Despite the age of Port Wine, and contrary to what some may think, not all wines need to be decanted.
The Vintage Port wines spend two years in vats before being bottled, without filtering, and with its aging in bottle, the natural wine deposit starts to accumulate at the bottom. This is the reason why the Vintage Port wine must also be decanted, to allow the flavors that have developed over the bottle aging to open up and express them.
Also the Late Bottled Vintage and Crusted unfiltered wines, despite having a longer period of aging in wood, by being bottled without being filtered, even ’forming’ less deposit, must be decanted so that they can be enjoyed at their best.
On the other side, the wines aged in barrels or wooden vats and filtered to remove any deposit prior to bottling, like the Tawny Port wines and full-bodied and fruity wines, do not need to be decanted. Simply open the bottle and help yourself!

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