Casa Souza Guedes Preciosidade 1851-1951 Centenário Porto Porto

Description

Until about 1756, the production of “shipping wines,” as Port wines were then called, followed the so‑called “old process” of winemaking. Fortification, always in small quantities, was only performed after fermentation had finished, yielding dry wines. In 1820 the modern fortification process emerged, in which alcohol fermentation was halted, resulting in sweet wines. This production method only became widespread in 1852, when Port wines began to resemble those we know today. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under peculiar conditions derived from natural and human factors. The production process, rooted in tradition, includes stopping the must’s fermentation by adding grape spirit, concentrating the wines, and then ageing. Port wines are divided into different categories depending on the ageing type, ranging from Ruby, Tawny, White and Rosé styles. The bottling year may not match the image shown. (illustrative image only)