Van Zellers 80 Anos Porto Porto

Description

Until about 1756, the “vinhos de embarque” – the term then used for Port wines – were made using the so‑called “old process.” Fortification, always in small quantities, only took place after fermentation had finished, producing dry wines. In 1820 the modern fortification method was introduced, deliberately stopping the alcoholic fermentation to yield sweet wines. This approach only became widespread in 1852, at which point Port wines began to resemble the current styles. Thus, Port wine is a fortified wine produced in the Demarcated Douro Region under special conditions shaped by natural and human factors. The traditional process involves halting the must’s fermentation with grape brandy, blending the wines, and then ageing them. Ports are categorized by ageing style, ranging from Ruby, Tawny, White to Rosé. The bottling year may not correspond to the image shown. (Illustrative image only)