Fermentation and fortification are only the beginning of the process of making Port wine. They must always be followed by a period of ageing, which will allow the wine to mellow and its flavours to develop and mature. The only exception is Croft Pink, the first ever rosé Port, whose crisp berry flavours are best enjoyed when the wine is young.  Modern building and air conditioning techniques mean that Port can now be aged in the Douro Valley.

 However Croft and other traditional Port houses continue own ‘lodges’ (cool dark ageing warehouses) in Oporto where the temperate climate of the coast ensures that the wines will age slowly and harmoniously. One of the unique properties of Port is its ability to gain in richness and flavour over very long periods of ageing in wood. This is partly because it is fortified and partly because it is a wine of extraordinary concentration and aromatic potential.