Sandeman White Port

This White Porto has a satin-smooth texture and a soft floral aroma.
Savour it with dried fruits or with fresh desserts, like vanilla ice-cream with tropical fruits. Enjoy Sandeman White, Ruby or Tawny on their own, on ice or as a long drink.

Wines of Portugal

Portugal

Serve Chilled

Glass Bottle

Full Product Name:
Fine White Porto

Contains Sulphur Dioxide/Sulphites
Contains Sulphites

Sandeman

Established by George Sandeman in 1790, Sandeman has been shipping fine Portos all over the world for more than 225 years.

Produced and bottled by:
Sogrape Vinhos, S.A.,
V.N. Gaia,
Portugal.

Sogrape Vinhos, S.A.,
V.N. Gaia,
Portugal.
WWW.SANDEMAN.COM
the.don@sandeman.com

There are few more iconic images in the world of wine than the ‘Don', the logo created for the Sandeman family in 1928 by George Massiot Brown. The cape was modelled on the attire worn by university students in Porto, while the wide-brimmed hat was a nod to the family's presence in Jerez. Since Sogrape bought Sandeman in 2002, the major improvements and investment that have taken place in the vineyards and the winemaking has seen the wines rise to the top of the tree in Port

Liberty Wines

Códega, Verdelho, Malvasia Fina, Viosinho

NV

The Malvasia Fina, Códega, Viosinho and Gouveio grapes that make up the Sandeman White Port blend are sourced from high altitude vineyard sites in the Cima Corgo. Grapes grown at higher altitudes undergo a slower ripening process, as cool nights counteract the heat of the Douro valley days and the grapes accumulate great intensity of flavour whilst retaining a crisp natural acidity - an essential component for White Port

This White Porto has a satin-smooth texture and a soft floral aroma

19.5

Sogrape Vinhos, S.A.

Savour it with dried fruits or with fresh desserts, like vanilla ice-cream with tropical fruits. Enjoy Sandeman White, Ruby or Tawny on their own, on ice or as a long drink. Serve Chilled

Luís Sottomayor

The grapes are hand-picked, destemmed and gently crushed. A brief maceration on the skins ensures optimum extraction of aromatic compounds. The juice is then separated from the skins and racked into stainless-steel tanks for fermentation at cool temperatures to preserve maximum freshness. The wines remain in the Douro until the spring following the harvest when they are transported downstream to the historic Sandeman cellars in Vila Nova de Gaia for ageing in oak casks