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Descrição

Until about 1756, the “shipment wines” that were then called Port wines followed the so‑called “old process” of vinification. Fortification, always in small volumes, was only carried out after fermentation had finished, producing dry wines. In 1820 the modern fortification process emerged, in which the alcoholic fermentation was stopped, resulting in sweet wines. This method only became widespread in 1852, when Port wines began to resemble the ones 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 process involves stopping the fermentation of the must by adding grape brandy, bottling the wines, and then ageing them. Port wines are divided into different categories based on the type of ageing, ranging from Ruby, Tawny, White to Rosé styles. The bottling year may not correspond to the image shown (image purely illustrative).