Rainha Santa White Porto Branco

Description

Until about 1756, the production of “shipping wines”—the term used at the time for Port wines—followed the so‑called “old process” of vinification. The fortification, always in small volumes, took place only after fermentation was finished, resulting in dry wines. In 1820, the modern fortification process was introduced, in which the alcoholic fermentation was stopped, producing sweet wines. This method of production only became widespread in 1852, at which point Port wines began to resemble the current styles. 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, based on tradition, includes stopping the must’s fermentation by adding grape spirit, bottling the wines, and then aging them. Port wines are divided into different categories according to the type of ageing, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image shown. (Illustrative image only)

Food pairing

Fish, poultry, vegetables