Legítimo Lágrima Porto Porto

Description

Until about 1756, the production of “vinhos de embarque”—the term then used for Port wines—followed what was called the “old process” of winemaking. Fortification, always in small volumes, was only introduced after fermentation was finished, producing dry wines. In 1820 the modern fortification method emerged, in which alcoholic fermentation was deliberately stopped, yielding sweet wines. This production technique was not widely adopted until 1852, at which point Port wines began to resemble what they are today. Thus, Port wine is a fortified wine made in the Demarcated Region of the Douro under unique conditions that stem from both natural and human factors. The traditional process involves halting the must’s fermentation by adding grape brandy, blending the wines, and then ageing them. Port wines are divided into different categories according to their ageing type, ranging from Ruby, Tawny, White, to Rosé styles. The bottling year may not match the image shown. (Illustrative image only)

Food pairing

Desserts, cheese, nuts