Empral Porto Porto

Descrição

Until about 1756, the production of “vinhos de embarque” – as Port wine was then called – followed the so‑called “old process” of winemaking. Fortification, always in small volumes, was applied only after fermentation had finished, producing dry wines. In 1820 the modern fortification method emerged, deliberately stopping alcoholic fermentation and yielding sweet wines. This approach only became widespread in 1852, when Port began to resemble the style we know today. Thus, Port wine is a fortified wine produced in the Demarcated Region of Douro under peculiar natural and human conditions. The traditional process involves halting the must’s fermentation by adding grape spirit, blending the wines, and then ageing them. Port wines are divided into categories based on ageing style, ranging from Ruby and Tawny to White and Rosé. The bottling year may not match the image shown. (illustrative image)