1880 Borrajo Garrafeira Particular Porto Porto

Description

Until about 1756, the production of “shipping wines”—the term then used for Port wines—followed the so‑called “old process” of vinification. Distillation, always in small quantities, only took place after fermentation had finished, resulting in dry wines. In 1820 the modern “brandying” process was introduced, in which the alcoholic fermentation was deliberately stopped, producing sweet wines. This method became widespread only in 1852, at which point Port wines began to resemble the ones we drink 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 brandy, mixing the wines, and then aging them. Port wines are divided into different categories according to their aging style, ranging from Ruby, Tawny, White and Rosé. The bottling year may not match the image shown (illustrative only).