1992 Quinta Vale D'Agodinho Lbv Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of winemaking. Distillation, always in small quantities, was only introduced after fermentation had finished, producing dry wines. In 1820 the modern spiriting process emerged, in which the alcoholic fermentation was deliberately stopped, resulting in sweet wines. This method only became widespread in 1852, by which time Port wines began to resemble their present form. 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 traditional production process involves halting the must’s fermentation by adding grape spirit, blending wines, and then ageing. Port wines are divided into different categories based on the type of ageing, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image shown. (illustrative image only)