Macedo Constança Porto Porto

Description

Until about 1756, the production of “embarkation wines”—the name used at the time for Port wines—followed the so‑called “old process” of vinification. Fortification, always in a small volume, was carried out only after fermentation had finished, yielding dry wines. In 1820 the modern fortification process appeared, in which the alcoholic fermentation was deliberately stopped, producing sweet wines. This method only became widespread in 1852, at which point Port wines began to resemble the styles we know today. Thus, Port wine is a fortified wine made in the Demarcated Region of the Douro under unique conditions derived from both natural and human factors. The traditional production process involves halting the fermentation of the must by adding grape spirit, batching the wines, and then aging them. Port wines are divided into different categories according to the type of aging, ranging among Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image shown. (illustrative image only)