Morgan Lágrima Christi Porto Porto

Description

Until around 1756, the production of the “shipping wines”, as Port wines were then called, followed the so‑called “old process” of winemaking. Fortification, always in small volumes, only took place after fermentation was complete, resulting in dry wines. In 1820, the modern fortification process emerged, whereby the stoppage of alcoholic fermentation was induced, producing sweet wines. This production method only became widespread in 1852, at which point Port wines began to resemble those of today. Thus, Port wine is a fortified wine, produced in the Demarcated Region of the Douro, under peculiar conditions derived from natural and human factors. The production process, based on tradition, includes stopping the must’s fermentation by adding grape spirit, blending wines, and then ageing. Port wines are divided into different categories according to the type of ageing, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (image purely illustrative)