Porto Carlos Porto Porto

Description

Until around 1756, the production of “vinhos de embarque,” as the wines were called at the time, followed the so‑called “old process” of vinification. Distillation, always in small quantities, was carried out only after fermentation had finished, resulting in dry wines. In 1820, a modern distillation process emerged, in which the cessation of alcoholic fermentation was induced, producing sweet wines. This method of production did not become widespread until 1852, at which point Port wines began to resemble the ones we know 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 traditional production process includes stopping the fermentation of the must by adding grape brandy, batching the wines, and subsequently ageing them. Port wines are divided into different categories according to the type of ageing, ranging among the Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (Illustrative picture only)