In 1790, George Sandeman, a young Scotsman originally from Perth, set up as a wine merchant in London, specialising in port and sherry. With its typical avant-garde approach, the house of Sandeman branded its casks with an iron brand, then labelled its bottles and began to advertise its wines.

A pioneering brand, Sandeman was also among the first wine companies to create an easily recognizable symbol: the Sandeman Don. Designed in 1928 by George Massiot Brown, the Don wears a wide-brimmed Spanish hat and Portuguese student's black cape. The Sandeman Don has been included in all brand advertising campaigns and labels since the 1930s, and is a symbol of undisputed quality and prestige.

Sandman's success over two centuries has been based on know-how balancing tradition and innovation, passed down through 7 generations.

A natural fortified wine, Sandeman port is made using grapes grown in the Douro Valley, an "Appellation d'Origine Contrôlée" region since 1756, located in northern Portugal.
The vineyards are cultivated on terraces overlooking the river Douro. On these steep hillsides, the grapes are harvested by hand. The harvest is then vinified in modern installations, to ensure maximum production quality
"Touriga Nacional" and "Touriga Franca" are the local red and white grape varieties most commonly used to produce port. According to tradition, Sandeman buys its grapes from 500 different producers, all listed in Category A vineyards (the best on a scale from A to F).

• Fermentation
  During the fermentation process, the sugar contained in the grapes is naturally transformed into alcohol. During this stage, eau de vie is added to the must, in order to stop the mixture fermenting. This process produces a naturally sweet fortified wine, with 100 grams of sugar per litre and an alcohol content of around 20°.

• Ageing
  The wine is then aged for at least 3 months, first in oak vats in the Douro Valley, then in Sandeman's port lodges in Vila Nova de Gaia. In the old days,­ it was transported between the two sites in boats called "rabelos". Ageing the wine in barrels gradually gives it its intense red colour and fruity flavours.

• Vintages
  Vintage ports are aged in the bottle for up to several decades. Late Bottled 1994 is aged in oak barrels for 4 to 6 years before being bottled. This process gives it all the characteristics of a vintage while ensuring that it is ready to drink.

• Aged ports
  Sandeman 20 year, Sandeman 30 year and Sandeman 20 year old Tawny are old ports very different from the vintage ports, produced using grapes from the best vineyards. Specially selected for ageing in oak barrels, they can be distinguished by their age, a sign of their maturity

Sandeman Ruby is ideally served as a digestif or to accompany cheeses, walnuts and creamy desserts.

Sandeman Apitiv is served as an aperitif, simply accompanied by a few ice cubes or as a long drink with tonic.

Sandeman Imperial Reserve Tawny, served slightly chilled, is the perfect accompaniment to blue or strong-flavoured cheeses, or caramelised desserts.

Sandeman 20 year old Tawny is a stylish accompaniment to rich starters such as foie gras, vol-au-vents or seafood gratins. It also goes very well with certain desserts: crème brûlée, tarte Tatin (upside down apple tart), dried fruit or a simple peach. Served chilled, it is an elegant aperitif.

Sandeman Late Bottled Vintage 1994 goes well with creamy cheeses, chocolate desserts and fruit tarts.

Sandeman 30 year old Tawny and Sandeman 40 year old Tawny are best served at the end of meals, a fitting conclusion to a dinner full of flavour.

How should it be served?
Port should preferably be served in a tulip glass, as the slightly enclosed upper rim allows the aromas to develop fully. Small port glasses should be avoided, as they do not allow the drinker to fully appreciate the bouquet.

Before serving, the port should be left to breathe for a while. Once opened, Sandeman Tawny (Imperial Reserve, 20 year, 30 year, 40 year) can be kept for 4 to 8 weeks. Sandeman Late Bottled Vintage 1994 may need decanting, and can be kept for up to 15 days after opening.

A port with a modern accent, Apitiv is served on its own, over ice cubes, or Portuguese-style, with tonic and a slice of lemon.