2009 saw a cold, rainy winter. Budburst and flowering occurred in the usual periods under normal conditions but seemed to predict a relatively small yield. The temperature in June and July was below average, and there was even some rain. August was very hot, causing the grapes to reach a high level of maturity. Harvest began in the first days of September under a high temperature. The yield was lower than expected, but the grapes were healthy and ripe, with soft acidity. Produced from traditional varieties, fermentation took place in open granite tanks (lagares), where it was interrupted by the addition of grape spirit to preserve a degree of natural sweetness. The Port was then aged in 'pipes' and larger casks.