1955 Vinha Do Marialva Garrafeira Particular Colheita Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of winemaking. Brandy (aguardente) was added only in small quantities after fermentation was complete, resulting in dry wines. In 1820 the modern fortification process was introduced, in which the alcoholic fermentation was deliberately stopped, yielding sweet wines. This method only became widespread in 1852, when Port wines began to resemble the ones we know today. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under unique conditions derived from natural and human factors. The winemaking process, rooted in tradition, includes halting the must’s fermentation by adding grape brandy, bottling the wines, and then aging them. Port wines are classified into different categories based on their aging style, ranging from Ruby, Tawny, Branco (White), and Rosé. The bottling year may not match the image shown. (Illustrative image only)