Valriz 30 Anos Porto (Engarrafado Em 1990) Porto

Description

Until about 1756, the production of “vinhos de embarque,” as the wines were called at the time, followed the so‑called “old process” of vinification. Fortification, always in small volumes, took place only after fermentation had finished, thus producing dry wines. In 1820 the modern fortification process emerged, in which the stoppage of alcoholic fermentation was induced, resulting in sweet wines. This method only became widespread in 1852, at which point the port wines began to resemble their current form. Hence, Port wine is a fortified wine produced in the Demarcated Region of the Douro under peculiar conditions derived from natural and human factors. The production process, rooted in tradition, includes stopping the fermentation of the must by adding wine spirit, bottling the wines, and then aging. Port wines are divided into different categories according to the type of aging, ranging from Ruby, Tawny, White to Rosé styles. The bottling year may not correspond to the image shown. (image merely illustrative)