Caves Primavera Quinado Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” the name used at the time for Port wines, followed what was called the “old process” of winemaking. Fortification, always in small quantities, was performed only after fermentation had finished, producing dry wines. In 1820 the modern fortification method appeared, in which the alcoholic fermentation was deliberately stopped, resulting in sweet wines. This method of production was only widely adopted in 1852, by which time Port wines began to resemble the ones we know today. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region under special conditions derived from both natural and human factors. The production process, rooted in tradition, includes halting the must fermentation by adding wine spirit, bottling the wines, and then aging them. Port wines are divided into different categories according to the type of aging, ranging among the Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (Image purely illustrative)