Constantino Santa Clara Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” as Porto wines were then called, followed the so‑called “old process” of vinification. Fortification, always in small volumes, only took place after fermentation finished, producing dry wines. In 1820, the modern fortification process emerged, where the alcoholic fermentation was deliberately stopped, resulting in sweet wines. This method only became widespread in 1852, at which point the 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 special conditions derived from both natural and human factors. The production process, rooted in tradition, involves stopping the must’s fermentation by adding grape spirit, batching wines, and then aging them. Port wines are divided into different categories depending on the aging method, ranging among Ruby, Tawny, White and Rosé styles. The bottling year may not match the image shown. (illustrative image only)