1985 Van Zeller Vintage Porto Porto

Descrição

Until about 1756, the production of “vinhos de embarque”—the term used at the time for Port wines—followed what was then called the “old process” of winemaking. Distillation, always in small volumes, took place only after fermentation was finished, producing dry wines. In 1820 the modern distillation process emerged, in which the alcoholic fermentation was deliberately stopped, yielding sweet wines. This method of production only became widespread in 1852, at which point Port wines began to resemble those of today. Thus, Port wine is a fortified wine made in the Demarcated Region of the Douro under peculiar conditions arising from natural and human factors. The production process, rooted in tradition, involves halting the must’s fermentation by adding grape brandy, bottling 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. The bottling year may not correspond to the image shown. (Illustrative picture only)