Constantino's Precioso Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” the term used at the time for Port wines, followed the so‑called “old process” of winemaking. Fortification—always in small quantities—occurred only after fermentation had finished, yielding dry wines. In 1820 the modern fortification process emerged, deliberately halting alcoholic fermentation to produce sweet wines. This method only became widespread in 1852, when Port wines began to resemble the ones we know 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 traditional production process involves stopping the must’s fermentation by adding grape brandy, batching the wines, and then aging. Port wines are divided into categories according to ageing type, ranging from Ruby, Tawny, White to Rosé. The bottling year may not correspond to the image shown. (illustrative image only)