Amandio Especial Porto Porto

Description

Until about 1756, the production of “shipping wines”—the name Port wines were known by then—followed the so‑called “old process” of winemaking. Fortification, always in small quantities, was only carried out after fermentation was complete, yielding dry wines. In 1820 the modern fortification method emerged, whereby the stoppage of alcoholic fermentation was induced, producing sweet wines. This production technique only became widespread in 1852, at which point Port wines began to resemble the current styles. 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 production process includes halting the fermentation of the must by adding wine brandy, bottling the wines, and subsequently ageing. Port wines are divided into different categories depending on the type of ageing, ranging among Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (illustrative image)