Valriz 20 Anos Porto (Engarrafado Em 1990) Porto

Description

Until about 1756, the “vinhos de embarque”—the wines that were then called Port—were made using the so‑called “old process.” Fortification, always in small volumes, occurred only after fermentation had finished, producing dry wines. In 1820 the modern fortification method emerged, halting alcoholic fermentation to yield sweet wines. This approach became widespread only in 1852, when Port began to resemble the styles we know today. Thus, Port is a fortified wine from the Demarcated Douro region, shaped by unique natural and human factors. Its traditional production stops the must’s fermentation with wine spirit, concentrates the wine, and then ages it. Ports are classified by ageing style—Ruby, Tawny, White, and Rosé.