Old Port 3 Coroas Special Reserve Porto Porto

Description

Until around 1756, the production of “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of winemaking. The spiritaging, always in small quantity, took place only after fermentation was finished, yielding dry wines. In 1820, the modern spiritaging process emerged, in which the alcoholic fermentation was deliberately stopped, producing sweet wines. This method of production only became widespread in 1852, at which point Port wines began to resemble the current styles. 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 fermentation of the must by adding grape spirit, the bottling of wines, and subsequent aging. Port wines are divided into different categories according to the type of aging, ranging among the Ruby, Tawny, White and Rosé styles. The year of bottling may not correspond to the image shown. (Illustrative image only)