1991 Osborne Vintage Porto Porto

Description

Until around 1756, the production of "vinhos de embarque," as Port wines were then called, followed the so-called "old process" of winemaking. Fortifying with brandy, always in small volumes, only took place after fermentation had finished, thus yielding dry wines. In 1820, the modern fortification process emerged, in which the alcoholic fermentation was halted, resulting in sweet wines. This method of production only became widespread in 1852, when Port wines began to resemble today's versions. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region under peculiar conditions arising from natural and human factors. The production process, based on tradition, includes stopping the fermentation of the must by adding grape spirit, blending the wines, and subsequent ageing. Port wines are divided into different categories depending on the type of ageing, ranging across the Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (image for illustrative purposes only)