1961 Quinta De Loureiro Reserva Da Casa Porto Porto

Description

Until about 1756, the production of “shipping wines”—the term then used for what we now call port—followed the so‑called “old process” of vinification. Distillation, always in small volumes, took place only after fermentation had finished, producing dry wines. In 1820 the modern distillation method was introduced, in which the alcoholic fermentation was deliberately stopped, yielding sweet wines. This approach only became widespread in 1852, at which point port began to resemble its contemporary form. Thus, port is a fortified wine made in the Demarcated Region of the Douro, under peculiar conditions shaped by natural and human factors. Its traditional production involves halting the must’s fermentation with the addition of grape spirit, batching the wines, and then ageing them. Ports are classified into different categories according to ageing style—Ruby, Tawny, White, and Rosé. The bottling year may not match the accompanying image. (Image merely illustrative)