Grapes come from the company estates of Quinta do Sai„o and Quinta de Zom, with 220 acres and 200 acres, respectively. Grapes are hand cut, harvested in small baskets and delivered to the Quinta to be sorted and crushed without destemming. They are cold macerated for a full day prior to fermentation and then fermented with native yeasts in open top stainless steel vats under temperature control until about half of the grapes’ natural sugar is consumed. At around 100-120 g/l of residual sugar, the fermenting wine is drained off its skins and stems and it is fortified with fine, 150 proof grape brandy from Spain. After the harvest, the wine remains in the adega or winery in the Douro, where is is left to settle until the spring of the following year before it is taken to the lodges at Vila Nova de Gaia, next to Porto and near the Atlantic coast to be matured, blended and bottled. The MenÈres Ruby Port is a blend of selected young ports matured in large oak vats ìtonelsî keeping a young fruit character.
The wine shows some rich, full bodied flavors of red fruit, such as plums and raspberry.