1966 Souza Colheita Porto Porto

Description

Until about 1756, the production of the “embarkation wines”—as Port wine was then called—followed the so‑called “old process” of winemaking. Small‑scale aguardente (brandy) was added only after fermentation had finished, producing dry wines. In 1820 the modern aguardente process was introduced, where alcoholic fermentation was stopped by adding brandy, yielding sweet wines. This method only became widespread in 1852, at which point Port wines began to resemble those we know today. 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 production process, rooted in tradition, involves halting must fermentation by adding wine brandy, batching wines, and then ageing. Port wines are divided into different categories depending on ageing, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image shown. (Illustrative picture only)