Spratley Roncão Garrafeira Velho Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of vinification. Fortification, always on a small scale, took place only after fermentation had finished, producing dry wines. In 1820 the modern fortification method emerged, deliberately halting alcoholic fermentation to yield 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 Douro Demarcated Region under conditions shaped by natural and human factors. The traditional process involves stopping the must’s fermentation by adding grape spirit, settling the wines, and then ageing them. Port wines are divided into different categories according to ageing style, ranging from Ruby, Tawny, White, and Rosé. The bottling year may not match the image shown. (illustrative image only)