Quinta De Covelinhas Porto Velho Porto Porto

Description

Until about 1756, the “vinhos de embarque”—as Port wines were called then—were produced using the so‑called “old process” of winemaking. Fortification, always in small amounts, took place only after fermentation had finished, yielding dry wines. In 1820, the modern fortification method emerged, deliberately halting alcohol fermentation and resulting in sweet wines. This technique only became widespread in 1852, when 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 peculiar conditions derived from natural and human factors. The traditional production process includes stopping the fermentation of the must by adding grape spirit, blending wines, and then ageing. Port wines are divided into different categories according to the type of ageing, ranging among Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (illustrative image)