Hutcheson Imperial Porto Porto

Description

Until around 1756, the production of “shipping wines,” as Port wines were then called, followed the so‑called “old process” of winemaking. Fortification, always in small volumes, took place only after fermentation had finished, producing dry wines. In 1820 the modern fortification process emerged, where alcoholic fermentation was deliberately halted, yielding sweet wines. This method only became widespread in 1852, when 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 stopping the must’s fermentation by adding wine brandy, blending the wines, and then ageing. Port wines are divided into different categories according to the type of ageing, ranging from Ruby, Tawny, White, to Rosé styles. The bottling year may not match the image shown – the image is purely illustrative.