1924 Quinta Da Comenda Douro Velho Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” as the wines of Porto 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 cessation of alcoholic fermentation was induced, producing sweet wines. This production method only became widespread in 1852, at which point the wines of Porto 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 stopping the must’s fermentation by adding grape brandy, bottling the wines, and then ageing them. 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. (image purely illustrative)