Primavera 10 Anos Reserva Velha Porto Porto

Description

Until about 1756, the production of “shipping wines,” as Port wines were called then, followed the so‑called “old process” of winemaking. Fortification, always in small volumes, was only applied after fermentation had finished, yielding dry wines. In 1820 the modern fortification process appeared, inducing the stop of alcoholic fermentation and producing sweet wines. This method only became widespread in 1852, at which point Port wines began to resemble those of 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 halting the must’s fermentation by adding grape spirit, batching the wines, and then ageing them. Port wines are divided into different categories according to the type of ageing, ranging among Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image shown. (illustrative image)

Food pairing

Desserts, cheese, nuts