1934 Novidade Porto Porto

Descrição

Until about 1756, the production of “vinhos de embarque” – the term used for Port wines at the time – followed the so‑called “old process” of winemaking. Fortification, always in small volumes, was carried out only after fermentation had finished, producing dry wines. In 1820 the modern fortification method emerged, deliberately stopping alcoholic fermentation to create sweet wines. This technique only became widespread in 1852, when Port began to look like the wines we know today. Thus, Port is a fortified wine from the Douro Demarcated Region, produced under peculiar conditions stemming from natural and human factors. The traditional process involves stopping the must’s fermentation by adding grape brandy, bottling, and then ageing. Ports are grouped into categories according to ageing style – Ruby, Tawny, White, and Rosé. The bottling year may not match the image shown (illustrative only).