Ports

Our entire vineyard area is certified in the Integrated Production mode, an international scheme of sustainable viticulture, regulated by the International Organisation for Biological and Integrated Control.

In sustainable viticulture, the farmer works in collaboration with the ecosystem. For the production of high-quality wines, this ecosystem needs to be in biological balance: plants with animals, bacteria with insects, fungi with flowers, etc -- each occupy their ecological niche and perform their functions in the ecosystem.

Our dedicated team of farmers are committed to practicing minimal intervention techniques, ensuring that the Gricha terrior breathes in every drop of wine.

Johnny founded Churchill’s because he had a clear vision for the style of port he likes to make and drink.

Our ports are distinct for their drier style and firm grip. This comes from sourcing exclusively Grade A grapes of native grape varietals from the best vineyards in the Douro. And from using only native yeast during fermentation, slowing the process down and allowing an additional 12-24 hours vs. industry-standard to convert higher amounts of sugar into alcohol. The result is more natural wine alcohol, lower levels of brandy, and our signature dry style.