Valriz 50 Anos Porto Porto

Description

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