Decanting

This is necessary to separate the wine from the natural sediment which forms in a bottle of Vintage Port as it ages in the cellar.  Decanting is also necessary to aerate the wine and allow its delicate and complex aromas, dormant during the ageing process, to open up and express themselves.  

Presenting a Vintage Port in a beautiful decanter in which its colour is displayed to best advantage can also greatly add to the enjoyment of the wine, providing pleasure to the eye as well as to the palate.