Mackenzie Branco Seco Porto Porto

Description

Until about 1756, the production of the so‑called “vinhos de embarque”—the name used for Port wine at the time—followed what is now known as the “old process” of winemaking. Fortification, always in a small volume, was performed only after fermentation had finished, resulting in dry wines. In 1820 the modern fortification method was introduced, deliberately stopping alcoholic fermentation and producing sweet wines. This approach only became widespread in 1852, when Port wines began to resemble their current style. Thus, Port wine is a fortified wine produced in the Demarcated Douro Region under distinctive conditions that arise from natural and human factors. The traditional production process involves stopping the fermentation of the must by adding grape spirit, bottling the wine, and then aging it. Port wines are classified into different categories based on the type of aging, ranging from Ruby, Tawny, White (Branco), and Rosé styles. The year shown on the bottle may not match the image presented. (Illustrative image only)