Cruz Cordon Noir Tawny Porto Porto

Description

Until around 1756, the production of the “shipping wines,” as Port wines were then called, followed the so‑called “old process” of vinification. Fortification, always in small volumes, only took place after fermentation had finished, resulting in dry wines. In 1820 the modern fortification process emerged, in which the alcoholic fermentation was intentionally stopped, yielding sweet wines. This method of production only became widespread in 1852, at which point 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 peculiar conditions derived from natural and human factors. The traditional production process includes stopping the fermentation of the must by adding grape spirit, batching the wines, and subsequently aging them. Port wines are divided into different categories according to the type of aging, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image shown (illustrative only).