Santhiago Gran Porto Doce Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” the name then used for Port wines, followed what was called the “old process” of winemaking. Fortification, always in small quantities, was applied only after fermentation had finished, producing dry wines. In 1820 the modern fortification process was introduced, in which alcoholic fermentation was deliberately stopped, yielding sweet wines. This method of production became widespread only in 1852, when Port wines began to resemble what they are today. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under special conditions derived from natural and human factors. The traditional production process involves halting the must’s fermentation by adding grape brandy, blending 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 match the image shown. (Illustrative image only)