António N Coelho Serra Porto Grande Porto 70cl Porto

Description

Until about 1756, the production of “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of winemaking. Fortification, always in small volumes, took place only after fermentation finished, yielding dry wines. In 1820 the modern fortification process emerged, halting alcoholic fermentation and producing sweet wines. This method only became widespread in 1852, when Port wines began to resemble those of today. Thus, Port wine is a fortified wine, produced in the Demarcated Region of Douro under peculiar natural and human conditions. The traditional process involves stopping the must’s fermentation by adding grape spirit, concentrating the wines, and then ageing. Ports are divided into categories according to ageing, ranging from Ruby, Tawny, White to Rosé styles. The bottling year may not match the image shown. (illustrative image only)