Fim De Século Tawny Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” the name then used for Port wines, followed the so‑called “old process” of winemaking. Fortification, always in small volume, only took place after fermentation had finished, yielding dry wines. In 1820, the modern fortification process emerged, in which the cessation of alcoholic fermentation was induced, resulting in sweet wines. This method only became widespread in 1852, at which point Port wines began to resemble those of 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 production process, based on tradition, includes halting the must’s fermentation by adding grape spirit, bottling the wines, and then ageing. Port wines are divided into different categories according to the type of ageing, ranging between Ruby, Tawny, White and Rosé styles. The bottling year may not correspond to the image shown. (image purely illustrative)