Porto Valente Costa Coroado Porto 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. Fortification, always in small volumes, took place only after fermentation had finished, yielding dry wines. In 1820 the modern fortification process emerged, in which the alcoholic fermentation was deliberately halted, producing sweet wines. This method of production only became widespread in 1852, when 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 unique conditions that arise from natural and human factors. The production process, based on tradition, includes stopping the fermentation of the must by adding grape spirit, bottling the wines, and then aging them. Port wines are divided into different categories according to the type of aging, ranging among the Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (Illustrative image only)

Food pairing

Desserts, cheese, nuts