Our Process
The seventy-five year old cordon pruned vines are hand-picked and hand sorted annually. Though young, Baltazar Cervantes has been managing Susie's Vineyard for over 20 years.
Grapes are delivered to a state of the art facility for crushing, fermentation and port making.
The traditional Portuguese method is used. Grape varieties are individually and gently pressed. The juice is allowed to ferment to six to ten percent sugar and then fermentation is stopped by the addition of the highest quality brandy.
The port is allowed to settle and then is drawn off the lees. Afterwards, It goes into a combination of tanks or barrels, depending on its ultimate use.
