2021 Van Zellers Lbv Porto Porto

Description

Until about 1756, the production of “shipping wines”—as Port wines were called at the time—followed the so‑called “old process” of vinification. Fortification, always in small volumes, only took place after fermentation had finished, yielding dry wines. In 1820 the modern fortification process emerged, halting alcoholic fermentation and producing sweet wines. This method only became widespread in 1852, by which point Port wines began to resemble the styles 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 fermentation of the must by adding grape spirit, blending the wines, and then ageing. Port wines are divided into different categories based on ageing style—Ruby, Tawny, White, and Rosé. The bottling year may not match the image presented. (illustrative image)