Corrêa & Braga W Seco Porto Porto

Description

Until about 1756, the production of “vinhos de embarque”—the term used then for Port wine—followed the so‑called “old process” of vinification. Fortification, always in small quantities, was performed only after fermentation had finished, yielding dry wines. In 1820 the modern fortification method emerged, in which the alcoholic fermentation was deliberately stopped, producing sweet wines. This production technique only became widespread in 1852, when Port wines began to resemble what they are today. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under special conditions that arise from natural and human factors. The traditional production process includes stopping the fermentation of the must by adding grape spirit, blending the wines, and then aging. Port wines are divided into different categories based on the type of aging, ranging among Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (Illustrative only)