Martha's Vila Rouco Tawny Porto Porto

Description

Until about 1756, the “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of vinification. Aguardentação, always in small volume, was only carried out after fermentation finished, producing dry wines. In 1820 the modern aguardentação process was introduced, whereby the alcoholic fermentation was stopped, yielding sweet wines. This method only became widespread in 1852, the year when Port wines began to resemble those we know today. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region, under peculiar conditions derived from both natural and human factors. The production process, rooted in tradition, involves halting the must’s fermentation by adding grape brandy, blending the wines, and then aging them. Port wines are divided into different categories according to the ageing style, ranging from Ruby, Tawny, Branco, and Rosé. The bottling year may not correspond to the image shown.

Food pairing

Desserts, cheese, nuts