Robertson's Imperial Tawny Of Great Age Porto Porto

Description

Until around 1756, the production of “vinhos de embarque”—the name given to Port wines at the time—followed the so‑called “old process” of winemaking. Fortification, always on a small scale, took place only after fermentation was finished, yielding dry wines. In 1820 the modern fortification process emerged, deliberately stopping alcoholic fermentation to produce 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 Demarcated Region of the Douro, under peculiar conditions derived from natural and human factors. The production process, rooted in tradition, includes halting the must’s fermentation by adding grape brandy, blending the wines, and then ageing. Port wines are divided into different categories depending on the type of ageing, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (image merely illustrative)

Food pairing

Desserts, cheese, nuts