Pousada 10 Anos 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 on a small volume, only took place after fermentation had finished, yielding dry wines. In 1820 the modern fortification process emerged, in which the stoppage of alcoholic fermentation was induced, producing sweet wines. This production method became widespread in 1852, when Port wines began to resemble the current ones. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region under peculiar conditions derived from natural and human factors. The production process, based on tradition, includes halting the fermentation of the must by adding wine spirit, bottling the wines, and subsequently ageing. Port wines are divided into different categories according to the type of ageing, ranging from Ruby, Tawny, White to Rosé styles. The bottling year may not correspond to the image presented. (image purely illustrative)