Souza Guedes Vr Porto Porto

Description

Up to about 1756, the production of “vinhos de embarque”—the term then used for Port wines—followed the so‑called “old process” of vinification. Fortification was always done in small volumes and only after fermentation had finished, resulting in dry wines. In 1820 the modern fortification process emerged, whereby the alcoholic fermentation was deliberately halted, producing sweet wines. This method only became widespread in 1852, by which time Port wines began to resemble those of today. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under unique conditions derived from both natural and human factors. The traditional production process includes stopping the fermentation of the must by adding wine spirit, loading the wine, and then aging it. Port wines are divided into different categories according to the type of aging, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (Illustrative image only)