Hutcheson Very Superior Old Porto (Rótulo Branco) Porto

Description

Until about 1756, the production of “vinhos de embarque” – the name given to Port wine at the time – followed the so‑called “old process” of winemaking. Fortification, always in small volumes, was performed only after fermentation was finished, resulting in dry wines. In 1820 the modern fortification method emerged, in which the alcoholic fermentation was deliberately stopped, producing sweet wines. This method did not become widespread until 1852, by which time Port wine began to resemble its present form. 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 traditional production process involves halting the fermentation of the must by adding grape brandy, loading the wines into casks, and then aging them. Port wines are divided into different categories depending on the type of aging, ranging among the Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (illustrative image only)