1815 Chamisso Porto Velho Particular Porto Porto

Description

Until about 1756, the making of “vinhos de embarque,” the term then used for Port wines, followed the so‑called “old process” of vinification. Fortification, always in small volumes, only took place after fermentation had finished, producing dry wines. In 1820 a modern fortification process emerged, whereby alcoholic fermentation was deliberately stopped, yielding sweet wines. This method only became widespread in 1852, when Port wines began to resemble those of 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, involves halting the must’s fermentation by adding grape spirit, bottling the wines, and then ageing them. Port wines are divided into different categories according to ageing, ranging from Ruby, Tawny, White to Rosé styles. The bottling year may not match the image presented. (illustrative image only)