Vasconcellos Instituto Portuário Do Norte Superior Tawny Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” as Port wine was then called, followed the so‑called “old process” of winemaking. Fortification, always in a small volume, was only carried out after fermentation had finished, producing dry wines. In 1820, the modern fortification process emerged, deliberately stopping the alcoholic fermentation to produce sweet wines. This method only became widespread in 1852, when Port wines began to resemble the modern ones. 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 includes halting the must’s fermentation by adding grape brandy, bottling the wines, and then ageing them. 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 match the image presented. (illustrative image)