Morgan's Red Crown Porto Porto

Description

Until about 1756, the production of the “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of vinification. Fortification, always in small volumes, was only carried out after fermentation had finished, resulting in dry wines. In 1820 the modern fortification process emerged, deliberately stopping alcoholic fermentation and producing sweet wines. This method only became widespread in 1852, by which time Port wines began to resemble their current form. Thus, Port wine is a fortified wine produced in the Demarcated Douro Region under special conditions derived from natural and human factors. The traditional production process includes halting the must’s fermentation by adding grape spirit, blending the 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 presented. (illustrative picture only)