1993 Quinta Das Liceiras Vintage Porto Porto

Description

Until about 1756, the production of the “vinhos de embarque”—what were then called Porto Wines—followed the so‑called “old process” of winemaking. The fortification, always in small volumes, took place only after fermentation was finished, producing dry wines. In 1820 the modern fortification process emerged, in which the alcoholic fermentation was stopped, resulting in sweet wines. This method of production only became widespread in 1852, at which point Porto Wines began to resemble their current form. Thus, Porto Wine is a fortified wine produced in the Douro Demarcated Region, under peculiar conditions derived from natural and human factors. The production process, rooted in tradition, includes stopping the must’s fermentation by adding grape spirit, batching wines, and then ageing. Porto Wines are divided into different categories according to the type of ageing, ranging between Ruby, Tawny, Branco, and Rosé styles. The bottling year may not match the image shown. (Illustrative image only)