1984 Smith Woodhouse Lbv Porto Porto

Description

Until about 1756, the production of the “vinhos de embarque,” as the port wines were called then, followed the so‑called “old process” of winemaking. Brandying, always in small quantities, only took place after fermentation was finished, producing dry wines. In 1820 the modern brandy‑ing process emerged, in which fermentation was deliberately stopped, resulting in sweet wines. This method only became widespread in 1852, at which point port wines began to resemble the ones we know today. Thus, port wine is a fortified wine produced in the Douro Demarcated Region under peculiar conditions derived from natural and human factors. The production process, rooted in tradition, includes stopping the must’s fermentation by adding grape spirit, blending wines, and then 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 match the image shown. (Illustrative image)