Caves Da Porca 30º Aniversário 30 Anos Porto (Engarrafado Em 1995) Porto

Description

Until about 1756, the production of “vinhos de embarque” – the name then used for Port wines – followed what was called the “old process” of winemaking. Fortification, always on a small scale, was only introduced after fermentation finished, resulting in dry wines. In 1820 the modern fortification method appeared, in which the alcoholic fermentation was deliberately stopped, yielding sweet wines. This method only became widespread in 1852, by which time Port wines began to resemble the current styles. Thus, Port wine is a fortified wine produced in the Demarcated Region of Douro, under unique conditions shaped by natural and human factors. The traditional production process includes stopping the must’s fermentation by adding grape spirit, batching the wines, and then ageing. Port wines are grouped into different categories according to the ageing type, ranging from Ruby, Tawny, White and Rosé styles. (illustrative image only)

Food pairing

Desserts, cheese, nuts