Butler Nephew Lacrima Christi Porto Porto

Descrição

Until about 1756, the production of “vinhos de embarque” – the name then used for Port wines – followed what was called the “old process” of vinification. Fortification, always in a small volume, was only carried out after fermentation had finished, yielding dry wines. In 1820 the modern fortification process emerged, in which the alcoholic fermentation was deliberately stopped, producing sweet wines. This method of production only became widespread in 1852, by which time Port wines began to resemble what they are today. Thus, Port wine is a fortified wine produced in the Douro Demarcated Region under peculiar conditions derived from natural and human factors. The production process, rooted in tradition, includes halting the fermentation of the must by adding grape spirit, settling of wines, and later ageing. Port wines are divided into different categories according to the type of ageing, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image shown. (Illustrative only)