Quarles Harris 10 Anos Porto (Engarrafado Em 1973) Porto

Descrição

Until about 1756, the production of what were then called “shipping wines” (the early name for Port wines) followed the so‑called “old process” of vinification. Fortification—always in small volumes—was carried out only after fermentation had finished, producing dry wines. In 1820 the modern fortification process emerged, in which alcoholic fermentation was deliberately stopped, resulting in sweet wines. This method of production only became widespread in 1852, when Port wines began to resemble the styles we know today. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under particular conditions derived from natural and human factors. The traditional production process includes stopping the must fermentation by adding grape spirit, bottling the wines, and then aging them. Port wines are divided into different categories depending on the type of aging, ranging among the Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (Illustrative image only.)