Atkinson Very Old Porto Porto

Description

Until about 1756, the production of the so‑called “embarque wines,” the early name for Port, followed the so‑called “old process” of winemaking. The fortification, always in small volumes, took place only after fermentation was finished, yielding dry wines. In 1820, the modern fortification method emerged, in which the alcoholic fermentation was deliberately stopped, resulting in sweet wines. This approach only became widespread in 1852, when Port wines began to resemble the ones we know today. Port wine is a fortified wine produced in the Douro Demarcated Region, under conditions shaped by natural and human factors. The production process, rooted in tradition, involves stopping the fermentation of the must by adding grape spirit, bottling the wines, and then ageing them. Port wines are divided into different categories according to their ageing style, ranging from Ruby, Tawny, White, and Rosé. The year on the bottle may not correspond to the image shown. (illustrative image)