Rainha Santa Velho C/Termómetro Porto Porto

Description

Until about 1756, the making of “vinhos de embarque,” as the Port wines were then called, followed the so‑called “old process” of winemaking. Brandy, always in small amounts, was only added after fermentation finished, resulting in dry wines. In 1820 the modern brandy process emerged, 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 what they are 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 production process, rooted in tradition, involves halting the must’s fermentation by adding wine brandy, concentrating the 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 image only)