Pedra Lascada White Porto Branco

Descrição

Until about 1756, the production of “vinhos de embarque”—the name then used for Port wines—followed what was then called the “old process” of vinification. Fortification, always in a small volume, was carried out only after fermentation had finished, producing dry wines. In 1820 the modern fortification process appeared, in which the alcoholic fermentation was deliberately stopped, resulting in sweet wines. This method of production only became widespread in 1852, by which time Port wines began to resemble what they are today. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro, under unique conditions derived from natural and human factors. The traditional process involves stopping the must’s fermentation by adding grape spirit, blending wines, and then ageing. Port wines are divided into different categories depending on the type of ageing, ranging across Ruby, Tawny, White and Rosé styles. The bottling year may not match the image shown. (illustrative picture only)