1942 Diez Hermanos Vintage Porto Porto

Description

Until about 1756, the production of “vinhos de embarque”—the term then used for Port wines—followed what was called the “old process” of winemaking. Fortification, always in small quantity, was introduced only after fermentation finished, producing dry wines. In 1820 the modern fortification process appeared, in which the alcoholic fermentation was deliberately stopped, resulting in sweet wines. This method of production only became widespread in 1852, by which time Port wines began to resemble their current form. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under special conditions derived from natural and human factors. The traditional production process includes stopping the must’s fermentation by adding grape brandy, batching the wines, and then aging. Port wines are divided into different categories according to the type of aging, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the year shown in the accompanying image. (Illustrative image only.)