Buttler Nephew Primavera Porto Porto

Description

Until about 1756, the production of “vinhos de embarque”—the term then used for Port wines—followed the so‑called “old process” of winemaking. Distillation, always in small volumes, took place only after fermentation had finished, resulting in dry wines. In 1820 the modern distillation process emerged, in which the alcoholic fermentation was deliberately stopped, producing sweet wines. This method of production only became widespread in 1852, at which point Port wines began to resemble what they are today. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region, under peculiar conditions derived from both natural and human factors. The winemaking process, based on tradition, includes stopping the must’s fermentation by adding grape spirit, bottling the wines, and then ageing them. Port wines are divided into different categories according to the type of ageing, ranging among Ruby, Tawny, White, and Rosé styles. The bottling year may not match the picture shown. (Illustrative image)