1999 Pousada 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. Fortification, always in small quantities, was only carried out after fermentation finished, yielding dry wines. In 1820 the modern fortification process was introduced, which involved stopping alcoholic fermentation, producing sweet wines. This method only became widespread in 1852, at which point Port wines began to resemble what they are today. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region under special conditions derived from both natural and human factors. The production process, rooted in tradition, involves halting the must’s fermentation by adding grape spirit, then blending the wines and, later, aging them. Port wines are divided into different categories according to the type of ageing, ranging among Ruby, Tawny, White and Rosé styles. The bottling year may not correspond to the image shown. (Illustrative image only)