Sociedade Nogueira Virginis Lágrima Porto Porto

Description

Until about 1756, the production of the so‑called “vinhos de embarque” — what were then called Port wines — followed the so‑called “old process” of winemaking. Fortification, always in a small volume, was carried out only after fermentation had finished, yielding dry wines. In 1820 the modern fortification process was introduced, where the alcoholic fermentation was deliberately stopped, producing sweet wines. This method only became widespread in 1852, when Port wines began to resemble the ones we know today. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro 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 categorized according to their aging style, ranging from Ruby, Tawny, White to Rosé. The bottling year may not match the image shown. (Illustrative image only)