António J. Da Silva D. Sancho Porto Porto

Description

Until about 1756, the production of “embarque wines” – the term then used for Port – followed the so‑called “old process” of winemaking. Fortification, always in small volumes, was carried out only after fermentation had finished, yielding dry wines. In 1820 the modern fortification method emerged, deliberately stopping alcoholic fermentation and producing sweet wines. This practice became widespread in 1852, at which point Port wines began to resemble what we know today. Thus, Port is a fortified wine produced in the Demarcated Region of the Douro under unique natural and human conditions. The traditional process involves halting the must’s fermentation by adding wine brandy, bottling the wines, and then ageing them. Port wines are classified by ageing style – Ruby, Tawny, White and Rosé. The bottling year may not match the image shown (illustrative only).