Spratley Nectar Velho Porto Porto

Description

Until around 1756, the production of “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of vinification. Fortification, always in small volumes, only took place after fermentation was complete, yielding dry wines. In 1820, the modern fortification process emerged, halting alcoholic fermentation and producing sweet wines. This method only became widespread in 1852, at which point Port wines began to resemble their present form. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region under peculiar conditions derived from natural and human factors. The production process, rooted in tradition, includes stopping must fermentation by adding grape spirit, blending wines, and subsequent ageing. Port wines are divided into different categories depending on 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)