Spratley Almirante Porto Porto

Description

Until about 1756, the production of “vinhos de embarque”—the name then used for Port wines—followed the so‑called “old process” of vinification. Fortification, always in small volumes, took place only after fermentation had finished, yielding dry wines. In 1820 the modern fortification method emerged, in which the alcoholic fermentation was deliberately halted, producing sweet wines. This approach only became widespread in 1852, by which time 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 peculiar conditions derived from natural and human factors. The traditional production process involves stopping the must’s fermentation by adding grape brandy, batching the wines, and then aging them. Port wines are divided into different categories according to the type of ageing, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (Illustrative image only)