1985 Osborne Vintage 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 vinification. Fortification, always on a small scale, was carried out only after fermentation had finished, yielding dry wines. In 1820 the modern fortification process was introduced, deliberately stopping the alcoholic fermentation to produce sweet wines. This method only became widespread in 1852, when Port wines began to resemble their current 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 involves halting the must’s fermentation by adding grape spirit, blending wines, and then aging. Port wines are divided into different categories according to the type of ageing, ranging from Ruby, Tawny, White, to Rosé styles. The bottling year may not correspond to the image shown. (illustrative image only)