Caves Da Montanha Extra Reserve Dry Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” as Port wine was then called, followed the so‑called “old process” of winemaking. Distillation, always in small volumes, took place only after fermentation had finished, producing dry wines. In 1820, the modern distillation process emerged, whereby the alcoholic fermentation was deliberately stopped, resulting in sweet wines. This method of production was not widespread until 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 natural and human factors. The production process, rooted in tradition, includes halting the must’s fermentation by adding grape spirit, the fortification of the wine, and subsequent ageing. Port wines are divided into different categories according to the type of ageing, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image shown. (Illustrative image only)