Santhiago Doce Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” 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 complete, resulting in dry wines. In 1820 the modern fortification process appeared, in which the alcoholic fermentation was deliberately stopped, producing sweet wines. This method of production only became widespread in 1852, by which time Port wines began to resemble what we know today. Thus, Port wine is a fortified wine made 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 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 correspond to the year shown in the image. (illustrative image only)