Valente Costa Guerreiro Tinto Aloirado Meio Seco Porto Tinto

Description

Until about 1756, the production of the “vinhos de embarque” – as Port wine was then called – followed the so‑called “old process” of winemaking. Distillation, always in small quantities, took place only after fermentation was complete, yielding dry wines. In 1820 the modern distillation process was introduced, in which the alcoholic fermentation was deliberately halted, producing sweet wines. This method only became widespread in 1852, at which point Port wines began to resemble the ones we know today. Thus, Port wine is a fortified wine, produced in the Douro Demarcated Region under peculiar conditions arising from natural and human factors. The winemaking process, rooted in tradition, involves stopping the must’s fermentation by adding brandy, bottling the wines, and then aging them. Port wines are divided into different categories depending on the type of aging, ranging from Ruby, Tawny, White, to Rosé styles. The bottling year may not correspond to the image shown (illustrative only).