1896 António J. Da Silva Porto Velho Porto Porto

Description

Until about 1756, the production of “shipping wines” – the term then used for what we now call Port wine – followed the so‑called “old process” of winemaking. Fortification, always in small volumes, was performed only after fermentation had finished, yielding dry wines. In 1820 the modern fortification process appeared, in which the alcoholic fermentation was deliberately stopped, producing sweet wines. This method only became widespread in 1852, when Port wines began to resemble the ones we know today. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region, under conditions shaped by natural and human factors. The traditional production process involves halting the must’s fermentation by adding wine spirit, bottling the wines, and then aging them. Port wines are classified into different categories according to the type of ageing, ranging from Ruby, Tawny, White, to Rosé styles. The bottling year may not correspond to the image shown. (Illustrative image only)