Valriz 20 Anos Porto Porto

Description

Until about 1756, the production of the “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of winemaking. Fortification, always in small volumes, took place only after fermentation had finished, producing dry wines. In 1820 the modern fortification process emerged, deliberately stopping alcoholic fermentation to yield sweet wines. This method only became widespread in 1852, by which time Port wines began to resemble those of today. Thus, Port wine is a fortified wine produced in the Demarcated Douro Region, under unique conditions derived from natural and human factors. The traditional production process involves halting the must’s fermentation by adding grape spirit, blending the wines, and then ageing. Port wines are divided into various categories according to the type of ageing, ranging from Ruby, Tawny, Branco to Rosé styles. (Illustrative image)