2000 Cruz Vintage Porto Porto

Description

Until around 1756, the production of "embarkation wines," as Port wines were then called, followed the so-called "old process" of winemaking. Fortification, always in small volumes, only took place after fermentation had finished, thus producing dry wines. In 1820, the modern fortification process emerged, in which fermentation was stopped by adding spirit, resulting in sweet wines. This method of production only became widespread in 1852, by which time Port wines began to resemble today's versions. Port wine is therefore 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 through the addition of grape spirit, blending of wines, and subsequent aging. Port wines are divided into different categories depending on the type of aging, including the Ruby, Tawny, White, and Rosé styles. The vintage year may not correspond to the image shown. (image for illustrative purposes only)