Valriz Branco Leve Seco Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” the name Port wine was given at the time, followed the so‑called “old process” of winemaking. Fortification—always in small volumes—was carried out only after fermentation was finished, resulting in dry wines. In 1820 the modern fortification process was introduced, deliberately stopping the alcoholic fermentation and producing sweet wines. This method of production only became widespread in 1852, by which time Port wines began to resemble the ones we know 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. The traditional production process involves stopping the must’s fermentation by adding grape spirit, blending wines, and then ageing. 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 correspond to the image shown. (illustrative image only)