1958 Arnsby's Colheita Porto Porto

Description

Until about 1756, the production of the so‑called “embarkation wines” – what were then called Port wines – followed the so‑called “old process” of winemaking. Distillation, always in small quantities, took place only after fermentation was finished, yielding dry wines. In 1820 the modern distillation process was introduced, in which the alcoholic fermentation was deliberately stopped, resulting in sweet wines. This method of production only became widespread in 1852, when Port wines began to resemble those we know today. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region under peculiar conditions derived from natural and human factors. The production process, rooted in tradition, involves halting the must’s fermentation by adding grape spirit, bottling the wines, and then aging them. Port wines are divided into different categories depending on the style of ageing, ranging from Ruby, Tawny, White and Rosé. The bottling year may not correspond to the image shown (illustrative only).