Bordighera Lacrima Cristi Porto Porto

Description

Until around 1756, the production of “vinhos de embarque”—the name then used for Port wines—followed the so‑called “old process” of winemaking. Distillation, always in small volumes, took place only after fermentation was finished, producing dry wines. In 1820, the modern distillation process was introduced, whereby 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 what they are today. Thus, Port wine is a fortified wine, produced in the Douro Demarcated Region under unique conditions derived from both natural and human factors. The winemaking process, rooted in tradition, involves halting the must’s fermentation by adding grape spirit, then bottling the wines, followed by ageing. Port wines are divided into different categories depending on the type of ageing, ranging from Ruby, Tawny, Branco (white), and Rosé styles. The bottling year may not match the picture shown. (Illustrative image)