Osborne 20 Anos Porto (Engarrafado Em 2000) Porto

Description

Until about 1756, the production of “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of winemaking. Distillation, always in small batches, took place only after fermentation had finished, yielding dry wines. In 1820 the modern distillation process emerged, in which the alcoholic fermentation was deliberately halted, resulting in sweet wines. This method only became widespread in 1852, at which point Port wines began to resemble the ones we have today. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region under conditions shaped by natural and human factors. The production process, rooted in tradition, involves stopping the must’s fermentation by adding grape brandy, batching the wines, and then aging them. Port wines are divided into different categories depending on the type of aging, ranging from Ruby, Tawny, White, and Rosé styles.