2001 Cevd Vintage Porto Porto

Descrição

Until around 1756, the production of “vinhos de embarque” – the name Port wine was given at the time – followed what was called the “old process” of winemaking. Fortification, always in a small quantity, was performed only after fermentation had finished, yielding dry wines. In 1820 the modern fortification process emerged, in which the alcoholic fermentation was deliberately halted, producing sweet wines. This method only became widespread in 1852, when Port wines began to resemble the styles we know today. Thus, Port wine is a fortified wine made in the Demarcated Region of the Douro under special conditions that stem from both natural and human factors. The traditional production process includes stopping the fermentation of the must by adding grape brandy, bottling the wines, and then aging them. Port wines are divided into several categories according to the type of aging, ranging from Ruby, Tawny, White, and Rosé styles. The year of bottling may not correspond to the image shown. (Illustrative photo only)