1977 Manuel De Almeida Martha Garrafeira Particular Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” the name then used for Port wines, followed the so‑called “old process” of winemaking. Fortification, always in small volumes, took place only after fermentation was finished, producing dry wines. In 1820, the modern fortification process emerged, deliberately stopping the alcoholic fermentation to yield sweet wines. This method only became widespread in 1852, when Port wines began to resemble their current forms. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under peculiar conditions derived from natural and human factors. The traditional process involves halting the must’s fermentation by adding grape spirit, batching the wines, and then aging them. Port wines are divided into different categories according to the type of aging, ranging between Ruby, Tawny, White, and Rosé styles. The year of bottling may not correspond to the image presented. (illustrative only)