Gilbert's 10 Anos Porto (Engarrafado Em 2001) Porto

Description

Until about 1756, the production of "vinhos de embarque," as Port wine was then called, followed the so‑called “old process” of winemaking. Distillation, always in small volumes, only took place after fermentation was finished, resulting in dry wines. In 1820 the modern distillation process emerged, in which the alcoholic fermentation was halted, producing sweet wines. This method of production only became widespread in 1852, at which point Port wines began to resemble what they are 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 stopping the must’s fermentation by adding grape spirit, bottling the wines, and then aging them. Port wines are divided into different categories depending on the type of ageing, ranging between Ruby, Tawny, White and Rosé styles. (Illustrative image only)