Porto Old Dry White I.V.P Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” the term then used for Port wines, followed what was called the “old process” of vinification. Distillation, always in small volumes, took place only after fermentation had finished, producing dry wines. In 1820 the modern distillation process appeared, in which the stoppage of alcoholic fermentation was deliberately induced, resulting in sweet wines. This method of production only became widespread in 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 particular conditions derived from natural and human factors. The production process, rooted in tradition, includes halting the must’s fermentation by adding grape brandy, bottling the wines, and then aging 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 image)