1963 Cálem Quinta Da Foz Reserva Porto Porto

Description

Until about 1756, the production of the “vinhos de embarque” – the wines that were then called Vinhos do Porto – followed what was called the “old process” of winemaking. Distillation, always in small volumes, took place only after fermentation was finished, resulting in dry wines. In 1820 the modern distillation process emerged, in which the alcoholic fermentation was deliberately stopped, yielding sweet wines. This method of production only became widespread in 1852, at which point the Port wines began to resemble what they are today. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region under conditions shaped by both natural and human factors. The production process, rooted in tradition, includes stopping 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 type of ageing, ranging from Ruby, Tawny, White to Rosé styles. The year of bottling may not correspond to the image shown. (Illustrative image only)