Santhiago Orvalho De Uvas Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” the early name for Port wines, followed the so‑called “old process” of winemaking. Distillation, always in small volumes, took place only after fermentation finished, resulting in dry wines. In 1820 the modern distillation process emerged, in which the alcoholic fermentation was deliberately stopped, producing sweet wines. This method only became widespread in 1852, by which time Port wines began to resemble what they are today. Thus, Port wine is a fortified wine produced in the Demarcated Douro Region, under peculiar conditions arising from natural and human factors. Its production, based on tradition, includes halting the must’s fermentation by adding brandy, then blending the wines, and finally aging them. Port wines are divided into different categories according to the type of aging, ranging from Ruby, Tawny, Branco, and Rosé styles. The bottling year may not match the image shown (illustrative only).