Rei Eduardo Da Silvas Porto Porto

Description

Until about 1756, the “vinhos de embarque” – as Port wines were then called – followed the so‑called “old process” of winemaking. Distillation, always in small volumes, took place only after fermentation finished, producing dry wines. In 1820 the modern distillation process was introduced, deliberately stopping alcoholic fermentation to yield sweet wines. This method only became widespread in 1852, by which time Port wines began to resemble those of today. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region, under peculiar conditions derived from natural and human factors. The traditional production process includes halting the must’s fermentation by adding grape brandy, bottling the wines, and then ageing. Port wines are classified by ageing style, ranging from Ruby, Tawny, White to Rosé. The bottling year may not match the image shown. (illustrative image only)