Nogueira Lidador 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 winemaking. Distillation, always in small volumes, took place only after fermentation had finished, yielding dry wines. In 1820, the modern distillation process emerged, in which the halt of alcoholic fermentation was induced, resulting in sweet wines. This method of production only became widespread in 1852, at which point Port wines began to resemble the modern styles. Thus, Port wine is a fortified wine produced in the Demarcated Region of 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, concentrating the wines, and then ageing. Port wines are divided into different categories according to the type of ageing, ranging between the Ruby, Tawny, White and Rosé styles. The year of bottling may not match the image shown. (Illustrative image only).