Serafim Cabral Porto Velho Old Tawny Porto Porto

Description

Until around 1756, the production of “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of vinification. Fortification, always on a small scale, was only carried out after fermentation had finished, producing dry wines. In 1820, the modern fortification process emerged, wherein the alcohol fermentation was deliberately stopped, resulting in sweet wines. This production process only became widespread in 1852, at which point Port wines began to resemble their present form. 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 traditional production process includes stopping the must’s fermentation by adding grape brandy, concentrating the wines, and subsequently ageing. Port wines are divided into different categories according to the type of ageing, ranging among Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (image purely illustrative)