Hutcheson Lágrima Moscatel Velho Porto Porto

Descrição

Until about 1756, the production of “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of winemaking. Fortification, always in small volumes, was only introduced after fermentation had finished, resulting in dry wines. In 1820, the modern fortification process emerged, whereby the alcoholic fermentation was deliberately halted, producing sweet wines. This method of production only became widespread in 1852, by which time Port wines began to resemble their present form. 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 includes stopping the fermentation of the must by adding wine spirit, bottling the wines, and later aging. Port wines are divided into different categories depending on the type of aging, ranging among the styles Ruby, Tawny, White and Rosé. The year of bottling may not correspond to the image shown. (image merely illustrative)