1970 Hutcheson Vintage Porto Porto

Description

Until about 1756, the production of “vinhos de embarque” – the term then used for Port wines – followed the so‑called “old process” of winemaking. Fortification, always in small quantities, was applied only after fermentation had finished, resulting in dry wines. In 1820 the modern fortification process emerged, in which the alcohol fermentation was deliberately stopped, producing sweet wines. This method of production only became widespread in 1852, by which time Port wines began to resemble those of today. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region, under particular conditions derived from natural and human factors. The production process, rooted in tradition, includes stopping the must’s fermentation by adding grape spirit, bottling the wines, and subsequent aging. Port wines are divided into different categories depending on the type of aging, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (image purely illustrative)