Sociedade Vinícola Vinum Sacrifirii Porto Porto

Description

Up to around 1756, the production of “embarkation wines,” as Port wines were then called, followed the so‑called “old process” of winemaking. Fortification, always in small volumes, took place only after fermentation had finished, producing dry wines. In 1820 the modern fortification process emerged, deliberately stopping alcoholic fermentation and yielding sweet wines. This method only became widespread in 1852, when Port wines began to resemble those of today. 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 process includes stopping the must fermentation by adding grape spirit, blending wines, and then ageing. Port wines are divided into different categories according to the type of ageing, ranging from Ruby, Tawny, White to Rosé styles. The bottling year may not correspond to the image presented. (Illustrative image only)