De Lago Special Tawny Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” the term then used for Port wines, followed the so‑called “old process” of winemaking. Fortification, always in small quantities, was only carried out after fermentation finished, producing dry wines. In 1820 the modern fortification method appeared, in which the alcoholic fermentation was deliberately stopped, yielding sweet wines. This technique only became widespread in 1852, by which time Port wines began to resemble those we know today. Thus, Port wine is a fortified wine made in the Demarcated Region of the Douro, under unique conditions shaped by natural and human factors. The traditional production process involves halting the must’s fermentation with the addition of grape brandy, blending the wines, and then ageing them. Ports are classified by ageing style, ranging from Ruby, Tawny, White to Rosé. The bottling year may not match the accompanying image (illustrative only).