Duas Santas Tawny Porto Porto

Description

Until about 1756, the production of the “embarkation wines,” as Port wines were then called, followed the so‑called “old process” of winemaking. Distillation, always in small volumes, was carried out only after fermentation finished, producing dry wines. In 1820 the modern fortification process emerged, in which the alcoholic fermentation was stopped, resulting in sweet wines. This method of production only became widespread in 1852, by which time Port wines began to resemble their present forms. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region, under conditions peculiar to natural and human factors. The production process, rooted in tradition, involves stopping the must’s fermentation by adding grape spirit, bottling the wines, and then aging them. Port wines are divided into different categories according to the type of aging, ranging among the Ruby, Tawny, White and Rosé styles. The bottling year may not match the image shown. (Illustrative image only)