The port wine inside these lodges is made in a way that has hardly varied for more than 300 years. Nearby, a cellar houses vintages more than a century old.
Keeping alive such an old business that makes a single product can be a tricky thing. That is even more so with something as traditional as port, known for its peculiar traditions such as passing the fortified wine only to the left and asking about the Bishop of Norwich as a code to dislodge the decanter from a hogger.
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