1939 Butler Nephew Vintage Porto Porto

Description

Until about 1756, the production of the so‑called “embarkation wines,” the name used at the time for Port wines, followed what was called the “old process” of vinification. Distillation, always in small volumes, took place only after fermentation was finished, producing dry wines. In 1820, the modern distillation process was introduced, in which the alcoholic fermentation was deliberately stopped, resulting in sweet wines. This method of production only became widespread in 1852, at which point Port wines began to resemble what they are today. Thus, Port wine is a fortified wine, produced in the Douro Demarcated Region under special conditions derived from natural and human factors. The production process, rooted in tradition, includes halting the must’s fermentation by adding grape brandy, blending the wines, and then ageing them. Port wines are divided into different categories according to the type of ageing, ranging among Ruby, Tawny, White and Rosé styles. The bottling year may not correspond to the image shown. (illustrative image only)