Whitwhams Millennium Porto (Engarrafado Em 2002) Porto

Description

Until about 1756, the production of “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of winemaking. Fortification, always in a small volume, was carried out only after fermentation had finished, yielding dry wines. In 1820 the modern fortification process emerged, whereby the alcoholic fermentation was halted, producing sweet wines. This method only became widespread in 1852, at which point Port wines began to resemble their present form. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro, under conditions that stem from both natural and human factors. The traditional process involves stopping the must’s fermentation by adding wine brandy, concentrating the wines, and then aging them. Port wines are divided into different categories according to the type of aging, ranging among Ruby, Tawny, White, and Rosé styles. (Illustrative image only)