Arauto Porto Porto

Descrição

Until about 1756, the production of the “departure wines,” as Port wines were then called, followed the so‑called “old process” of winemaking. Distillation, always on a small scale, took place only after fermentation had finished, producing dry wines. In 1820 the modern distillation process emerged, halting the alcoholic fermentation to yield sweet wines. This method only became widespread in 1852, when Port wines began to resemble those of 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 production process, based on tradition, involves stopping the fermentation of the must by adding grape spirit, bottling the wines, and then ageing. Port wines are divided into different categories according to the type of ageing, ranging between Ruby, Tawny, White and Rosé styles. The bottling year may not match the image presented. (image purely illustrative)