1927 Porto Velho Garrafeira Particular Porto Porto

Description

Until about 1756, the production of “embarkation wines,” as Porto wines were then called, followed the so‑called “old process” of winemaking. Fortification, always in small volumes, took place only after fermentation had finished, yielding dry wines. In 1820 the modern fortification process emerged, halting alcoholic fermentation to produce sweet wines. This method only became widespread in 1852, when Porto 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 process involves stopping the fermentation of the must by adding wine spirit, concentrating the wines, and then ageing. Port wines are divided into different categories depending on the type of ageing, ranging from Ruby and Tawny to White and Rosé. The bottling year may not correspond to the image presented. (illustrative image only)