2006 Cruz Colheita Porto Porto

Description

Until around 1756, the production of “vinhos de embarque”—the term then used for Port wine—followed the so‑called “old process” of winemaking. Fortification, always in small volumes, was applied only after fermentation had finished, producing dry wines. In 1820 the modern fortification process emerged, in which the cessation of alcoholic fermentation was induced, yielding sweet wines. This method was only widely adopted in 1852, at which point Port wine began to resemble its present form. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under unique conditions derived from natural and human factors. The traditional production process involves stopping the fermentation of the must by adding grape brandy, bottling the wines, and then aging them. Port wines are divided into different categories according to the type of ageing, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the date shown in the image. (Illustrative image only)