1896 Sociedade Dos Do Porto Velho Porto Porto

Description

Until about 1756, the production of “shipping wines” – as Port wines were then called – followed the so‑called “old process” of winemaking. Distillation, always in small quantities, took place only after fermentation was complete, yielding dry wines. In 1820, the modern distillation method appeared, stopping alcoholic fermentation to produce sweet wines. This method became widespread in 1852, at which point Port wines began to resemble what we know today. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region under conditions shaped by natural and human factors. Its production, rooted in tradition, involves halting the must’s fermentation by adding wine spirit, bottling the wines, and subsequently ageing them. Port wines are divided into categories based on ageing style, ranging from Ruby, Tawny, White to Rosé. The bottling year may not match the accompanying image (illustrative only).