1939 Souza Guedes Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” the term used at the time for Port wines, followed what was called the “old process” of winemaking. Fortification, always in small quantities, took place only after fermentation had finished, resulting in dry wines. In 1820 the modern fortification process emerged, in which the alcoholic fermentation was deliberately stopped, producing 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 peculiar conditions derived from both natural and human factors. The production process, rooted in tradition, involves halting the must’s fermentation by adding grape brandy, then bottling the wines and later aging them. Port wines are divided into different categories depending on the type of aging, ranging from Ruby, Tawny, White, and Rosé styles. The year on the bottle may not match the image shown (illustrative image only).