Da Costa 10 Anos Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” the name used at the time for Port wines, followed the so‑called “old process” of winemaking. Fortification, always in small volumes, was only carried out after fermentation was complete, producing dry wines. In 1820 the modern fortification process emerged, in which alcoholic fermentation was deliberately stopped, resulting in sweet wines. This method of production was only widely adopted in 1852, by which time Port wines began to resemble what we know today. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region, under peculiar conditions derived from both natural and human factors. The traditional production process involves halting the fermentation of the must by adding grape spirit, blending the wines, and then ageing. Port wines are classified into different categories according to the type of ageing, ranging among Ruby, Tawny, White, and Rosé styles. The vintage of the bottling may not correspond to the year shown in the accompanying image. (Illustrative image only)