1950 Saraivas Recolte Tawny Velho Porto Porto

Description

Until about 1756, the production of the “vinhos de embarque,” the term then used for Port wines, followed the so‑called “old process” of vinification. Spirit addition, always in small volumes, was made only after fermentation had finished, yielding dry wines. In 1820 the modern spirit addition process was introduced, deliberately stopping alcoholic fermentation to produce sweet wines. This method was only widely adopted in 1852, by which time Port wines began to resemble their modern counterparts. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under peculiar conditions derived from natural and human factors. The production process, rooted in tradition, includes halting the must’s fermentation by adding wine spirit, bottling, and then ageing. Port wines are divided into various categories depending on the type of ageing, ranging from Ruby, Tawny, Branco, and Rosé styles. The bottling year may not correspond to the image shown. (image merely illustrative)