1975 Hutcheson Colheita Porto Porto

Description

Until about 1756, the production of the “embarkation wines,” as Port wines were then called, followed the so‑called “old process” of vinification. Fortification, always in small volumes, was only applied after fermentation had finished, yielding dry wines. In 1820 a modern fortification method emerged, deliberately stopping the alcoholic fermentation and producing sweet wines. This technique only became widespread in 1852, when 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 traditional process involves halting the fermentation of the must by adding grape spirit, then bottling the wine and ageing it thereafter. Port wines are divided into different categories according to the type of ageing, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (Illustrative image only)