1878 J. A. Simões Do Douro Superior Porto Porto

Description

Until about 1756, the production of “embarkation wines,” as Port wines were called at the time, followed the so‑called “old process” of winemaking. Distillation, always in small quantities, took place only after fermentation was finished, producing dry wines. In 1820 the modern distillation process emerged, whereby the alcoholic fermentation was deliberately stopped, resulting in sweet wines. This method of production only became widespread in 1852, when Port wines began to resemble those we know 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, rooted in tradition, involves stopping the must’s fermentation by adding grape spirit, bottling the wines, and then aging them. 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 match the image presented (image purely illustrative).