1847 Rodrigues Pinho Frasqueira Especial Porto Porto

Description

Until around 1756, the production of “shipping wines” – the name then used for Port Wines – followed the so‑called “old process” of winemaking. Fortification, always in small volumes, took place only after fermentation was finished, yielding dry wines. In 1820 the modern fortification method was introduced, stopping alcoholic fermentation and producing sweet wines. This approach only became widespread in 1852, at which point Port Wines began to resemble the styles we know today. Thus, Port Wine is a fortified wine produced in the Demarcated Region of Douro under particular conditions stemming from natural and human factors. The traditional production process involves halting the must’s fermentation by adding wine spirit, bottling, and subsequent ageing. Port Wines are classified into different categories based on ageing style, ranging from Ruby, Tawny, White to Rosé. The bottling year may not match the image shown. (image purely illustrative)