Quinta Da Ferradosa Tawny Porto Porto

Description

Until about 1756, the production of “vinhos de embarque” – the name then used for Port wines – followed the so‑called “old process” of winemaking. Fortification, always carried out in small volumes, was only introduced after fermentation had finished, producing dry wines. In 1820 a modern fortification process emerged, in which the alcoholic fermentation was deliberately halted, yielding sweet wines. This method only became widespread in 1852, at which point Port wines began to resemble their present-day style. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under conditions shaped by natural and human factors. The traditional production process involves stopping the fermentation of the must by adding grape brandy, bottling the wine, and then ageing it. Port wines are divided into different categories depending on the ageing style, ranging from Ruby, Tawny, White, and Rosé. The year of bottling may not correspond to the image shown. (Illustrative image only)