Quinta Das Herédias Adamado Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” as Port wine was called at the time, followed the so‑called “old process” of vinification. Fortification, always in a small volume, 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 method only became widespread in 1852, by which time Port wines began to resemble what they are today. Thus, Port wine is a fortified wine produced in the Demarcated Douro Region under special conditions derived from natural and human factors. The production process, rooted in tradition, includes stopping the must’s fermentation by adding grape spirit, blending wines, and then aging. Port wines are divided into different categories according to the type of aging, ranging from Ruby, Tawny, White and Rosé styles. The bottling year may not match the image shown (illustrative only).