Quinta Da Vacaria Branco Porto Porto

Description

Until about 1756, the production of the “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of vinification. Fortification, always in small quantities, was applied only after fermentation was finished, yielding dry wines. In 1820 the modern fortification process appeared, in which the alcoholic fermentation was deliberately stopped, producing sweet wines. This method only became widespread in 1852, at which point Port wines began to resemble the ones we know today. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under special conditions derived from both natural and human factors. The production process, rooted in tradition, includes halting the must’s fermentation by adding grape brandy, bottling the wines, and then aging them. Port wines are classified into different categories based on the type of aging, ranging among the styles Ruby, Tawny, Branco and Rosé. The bottling year may not correspond to the image shown. (illustrative image)