Quinta Da Corujeira Aloirado Porto Porto

Description

Until about 1756, the production of “shipping wines,” the term then used for Port wines, followed what was called the “old process” of winemaking. Distillation, always performed on a small scale, took place only after fermentation was complete, yielding dry wines. In 1820 a modern distillation process was introduced, in which alcoholic fermentation was deliberately halted, producing sweet wines. This method only became widespread in 1852, by which time Port wines began to resemble the styles we know today. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region under peculiar conditions stemming from natural and human factors. The traditional production process involves stopping the must’s fermentation by adding grape spirit, bottling the wine, and then aging it. Port wines are classified into different categories based on the type of ageing, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image shown. (illustrative image only)