1954 Quinta Da Água Reserva Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” the term then used for Port wine, followed the so‑called “old process” of winemaking. Fortification—always in small volumes—was only carried out after fermentation had finished, producing dry wines. In 1820, the modern fortification method emerged, in which the alcoholic fermentation was deliberately stopped, resulting in sweet wines. This production technique only became widespread in 1852, at which point Port wine began to resemble its current form. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under peculiar conditions that arise from both natural and human factors. The traditional production process includes stopping the fermentation of the must by adding grape spirit, then bulk ageing, and finally bottling. Port wines are divided into different categories according to the type of ageing, ranging among the Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (illustrative image only)