1923 Hooper's Vintage Porto Porto

Description

Until about 1756, the production of “vinhos de embarque” – the name then used for Port wines – followed what was called the “old process” of winemaking. Fortification, always in a small volume, was only performed after fermentation had finished, yielding dry wines. In 1820 the modern fortification process emerged, in which the alcoholic fermentation was deliberately stopped, resulting in sweet wines. This method of production did not become widespread until 1852, by which time Port wines began to resemble what they are today. Thus, Port wine is a fortified wine produced in the Demarcated Douro Region under distinctive conditions derived from natural and human factors. The traditional production process includes halting the must’s fermentation by adding grape spirit, concentrating the wines, and then aging. Port wines are divided into different categories according to the type of aging, ranging among the Ruby, Tawny, White and Rosé styles. The bottling year may not correspond to the image shown. (Illustrative image only)