Quarles Harris 10 Anos Porto (Engarrafado Em 1973) Porto

Description

Until around 1756, the production of "embarkation wines," as Port wines were then called, followed the so-called "old process" of winemaking. Fortification, always in small volumes, only took place after fermentation had finished, thus yielding dry wines. In 1820, the modern fortification process emerged, in which the alcoholic fermentation was halted, resulting in sweet wines. This method of production only became widespread in 1852, when Port wines began to resemble the current ones. Port wine is therefore a fortified wine, produced in the Douro Demarcated Region under distinctive conditions arising from natural and human factors. The production process, rooted in tradition, includes stopping the fermentation of the must through the addition of grape spirit, blending of wines, and subsequent ageing. Port wines are divided into different categories according to the type of ageing, ranging across the Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (image for illustrative purposes only)