Quinta Da Vacaria 16 Légoas Reserva Ruby Porto Porto

Description

Until about 1756, the production of “vinhos de embarque”—the term then used for what we now call Port wine—followed the so‑called “old process” of winemaking. Fortification, always on a small scale, occurred only after fermentation had finished, producing dry wines. In 1820 the modern fortification process emerged, in which the alcoholic fermentation was deliberately halted, resulting in sweet wines. This method of production was not widely adopted until 1852, by which time Port wine began to resemble what it is 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 fermentation of the must by adding grape spirit, storing the wines, and then aging 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 presented. (illustrative image only)