1999 Quinta Do Monte Bravo Vintage Porto Porto

Description

Until around 1756, the making of “vinhos de embarque,” as Port wines were then called, followed what was known as the “old process” of winemaking. Fortification—always in small volumes—was carried out only after fermentation had finished, producing dry wines. In 1820, a modern fortification process emerged, in which alcoholic fermentation was deliberately stopped, resulting in sweet wines. This method of production only became widespread in 1852, by which time Port wines began to resemble the ones we know today. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region under special conditions derived from natural and human factors. The production process, rooted in tradition, involves halting the fermentation of the must by adding grape brandy, bottling the wines, and then aging them. Port wines are divided into different categories depending on the type of aging, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image shown. (illustrative image only)