Morgan's Golden Crown White Porto Branco

Description

Until about 1756, the making of “vinhos de embarque” – what were then called Port wines – followed the so‑called “old process” of vinification. Distillation, always in small volumes, was only carried out after fermentation finished, producing dry wines. In 1820 the modern distillation process emerged, whereby the alcoholic fermentation was deliberately stopped, yielding sweet wines. This method was only widely adopted 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 particular natural and human‑derived conditions. Its production, rooted in tradition, involves halting the grape must’s fermentation by adding grape brandy, concentrating the wines, and then ageing them. Port wines are divided into different categories depending on the ageing style, ranging from Ruby, Tawny, White, to Rosé. The bottling year may not match the image presented (illustrative only).