Pinto Pereira Romaria Porto Porto

Description

Until around 1756, the production of "vinhos de embarque"—what were then called the Port wines—followed the so‑called "old process" of vinification. Distillation, always in small volumes, only took place after fermentation was finished, yielding dry wines. In 1820, the modern distillation 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 the Port wines began to resemble what they are today. 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, rooted in tradition, includes stopping the must’s fermentation by adding grape spirit, loading the wines, and then aging. 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 match the image shown. (illustrative image)