1887 Constantino's Vintage Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” the name used at the time for what we now call Port wines, followed the so‑called “old process” of vinification. The addition of brandy—always in small volumes—occurred only after fermentation had finished, producing dry wines. In 1820 a modern fortification method was introduced, deliberately stopping the alcoholic fermentation to create sweet wines. This technique only became widespread in 1852, at which point Port wines began to resemble the styles we know today. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under unique conditions that arise from natural and human factors. The traditional production process involves halting the fermentation of the must by adding grape brandy, sorting and blending the wines, and then aging them. Port wines are classified into different categories based on the type of ageing, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (Illustrative image only)