Van Zellers 50 Anos Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” the name then used for Port wines, followed the so‑called “old process” of vinification. Fortification, always in small volumes, was carried out only after fermentation had finished, yielding dry wines. In 1820 the modern fortification method emerged, deliberately stopping alcoholic fermentation and producing sweet wines. This approach became widespread only in 1852, when Port wines began to resemble those of 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 process includes halting the must’s fermentation by adding grape brandy, settling the wines, and then ageing. Port wines are divided into different categories according to the type of ageing, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown (illustrative only).