Valriz 30 Anos Porto (Rótulo Preto) Porto

Description

Until about 1756, the production of the so‑called “shipping wines”—the early name for Port—followed the so‑called “old process” of vinification. Distillation, always in small volumes, took place only after fermentation finished, producing dry wines. In 1820 the modern distillation process was introduced, in which alcoholic fermentation was deliberately stopped, yielding sweet wines. This method became widespread in 1852, at which point Port began to resemble what it is today. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under peculiar conditions derived from natural and human factors. Its production, rooted in tradition, involves halting the must’s fermentation by adding grape spirit, bottling the wines, and then aging them. Port wines are divided into different categories according to the type of ageing, ranging among Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image presented (illustrative only).