1868 António Caetano Rodrigues Moscatel Porto (Engarrafado Em 1878) Porto

Description

Until about 1756, the production of the “vinhos de embarque,” as the Port wines were then called, followed what was known as the “old process” of vinification. Distillation, always in small volumes, was performed only after fermentation had finished, producing dry wines. In 1820 the modern spiriting process appeared, in which the alcoholic fermentation was deliberately halted, resulting in sweet wines. This method did not become widespread until 1852, by which time Port wines began to resemble their current form. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region under unique conditions derived from natural and human factors. The traditional production process involves stopping the must’s fermentation by adding wine spirit, bottling the wines, and then aging them. Port wines are divided into different categories according to the type of aging, ranging from Ruby, Tawny, White, and Rosé styles. (illustrative image)