1988 Quinta Dos Murças Lbv Porto Porto

Description

Until about 1756, the production of the so‑called “vinhos de embarque” (the early name for Port wine) followed what was then called the “old process” of winemaking. Fortification—always in a small volume—occurred only after fermentation was complete, yielding dry wines. In 1820 the modern fortification method was introduced, where the alcoholic fermentation was deliberately stopped, producing sweet wines. This approach only became widespread in 1852, when Port wines began to resemble the styles we know today. Thus, Port wine is a fortified wine made in the Demarcated Region of the Douro under distinctive conditions that arise from natural and human factors. The traditional production process involves halting the fermentation of the must by adding grape spirit, co‑cask aging, and subsequent maturation. Port wines are divided into different categories according to the type of aging, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image shown. (Illustrative image only)

Taste this wine at:

Herdade do Esporão

Reguengos de Monsaraz Alentejo Restaurant Wine Shop Accommodation