2016 Quinta Da Vacaria Vintage Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” the name then used for Port wines, followed the so‑called “old process” of winemaking. Fortification, always in small quantities, was only added after fermentation had finished, yielding dry wines. In 1820 the modern fortification process was introduced, in which the alcoholic fermentation was deliberately halted, resulting in sweet wines. This method only became widespread in 1852, by which time Port wines began to resemble their present form. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under peculiar conditions derived from natural and human factors. The traditional winemaking process involves stopping the fermentation of the must by adding grape spirit, blending wines, and then aging. Port wines are divided into different categories according to the type of aging, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (Illustrative image only)