Hutcheson Lágrima Moscatel Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” as the Port wines were called then, followed the so‑called “old process” of winemaking. Fortification, always in small volumes, took place only after fermentation had finished, yielding dry wines. In 1820 the modern fortification method emerged, halting alcoholic fermentation and producing sweet wines. This method only became widespread in 1852, at which point Port wines began to resemble their contemporary counterparts. Thus, Port is a fortified wine produced in the Douro Demarcated Region, under unique conditions shaped by natural and human factors. The traditional production process involves stopping the must’s fermentation by adding wine brandy, bottling the wines, and then ageing. Ports are categorized by ageing style, ranging from Ruby, Tawny, White to Rosé. The bottling year may not match the image shown (illustrative only).