Santos Junior Mourisco Porto Porto

Description

Until around 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 amounts, was only carried out after fermentation had finished, 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 was only widespread by 1852, at which point Port wines began to resemble what they are today. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region, under special conditions arising from both natural and human factors. The traditional production process involves halting the fermentation of the must by adding grape spirit, bottling the wines, and then aging them. Port wines are divided into different categories according to the type of aging, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image shown. (illustrative only)