Quarles Harris 20 Anos Porto Porto

Description

Until around 1756, the production of the so‑called “shipping wines,” as Port wines were then called, followed the so‑called “old process” of winemaking. Fortification, always on a small scale, only took place after fermentation had finished, yielding dry wines. In 1820 the modern fortification process emerged, in which the halt of alcoholic fermentation was induced, producing sweet wines. This method of production only became widespread in 1852, when 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 production process, based on tradition, includes stopping the fermentation of the must by adding grape spirit, batching wines, and subsequently ageing. Port wines are divided into different categories according to the type of ageing, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (Illustrative image only)