Spratley Generoso Porto Porto

Description

Until about 1756, the production of “vinhos de embarque”—the wines that were then called Porto wines—followed the so‑called “old process” of vinification. The fortification, always in small quantities, took place only after fermentation had finished, producing dry wines. In 1820 the modern fortification process emerged, in which the cessation of alcoholic fermentation was induced, yielding sweet wines. This method of production only became widespread in 1852, when the wines of Porto began to resemble what they are today. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under peculiar conditions derived from both natural and human factors. The production process, based on tradition, includes stopping the fermentation of the must by adding wine brandy, bottling the wines, and then aging them. Porto wines are divided into different categories depending on 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)

Food pairing

Desserts, cheese, nuts