Hutcheson Lacrima Christi Selected Porto Porto

Descrição

Until about 1756, the production of “vinhos de embarque” – the term then used for Port wines – followed the so‑called “old process” of winemaking. Fortification, always in small volumes, only took place after fermentation had finished, resulting in dry wines. In 1820 the modern fortification process emerged, deliberately stopping the alcoholic fermentation and producing sweet wines. This method became widespread only by 1852, when Port began to resemble the style we know 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 traditional production process involves halting the must’s fermentation by adding grape spirit, then ageing the wines. Port wines are categorized by ageing style—Ruby, Tawny, Branco, and Rosé. The bottling year may not match the date shown in the accompanying illustration (illustrative only).