Morgado Genuine Fine Ruby Porto Porto

Description

Until about 1756, the production of “shipping wines,” as Port wines were called at the time, followed the so‑called “old process” of winemaking. Fortification, always on a small scale, was carried out only after fermentation had finished, producing dry wines. In 1820 the modern fortification process emerged, in which the alcoholic fermentation was deliberately stopped, yielding sweet wines. This method of production only became widespread in 1852, by which time Port wines began to resemble what they are today. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under special conditions derived from natural and human factors. The production process, rooted in tradition, includes stopping the must’s fermentation by adding grape spirit, bottling the wines, and then ageing them. Port wines are divided into different categories according to the type of ageing, ranging among Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (Illustrative image only)