Santos Junior Montebello Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” the term used at the time for what we now call Port wine, followed the so‑called “old process” of vinification. Aguardente was added only in small quantities after fermentation was finished, producing dry wines. In 1820 the modern aguardente process emerged, whereby the alcoholic fermentation was deliberately halted, resulting in sweet wines. This method did not become widespread until 1852, when Port wines began to resemble the ones we know today. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under particular conditions that arise from natural and human factors. The traditional production process involves stopping the fermentation of the must by adding grape brandy, blending the wines, and then aging them. Port wines are categorized according to the type of aging and are available in styles such as Ruby, Tawny, White, and Rosé. The year on the bottle may not match the image shown. (Illustrative image only)