Quarles Harris Lágrima Porto Porto

Descrição

Until about 1756, the production of “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of vinification. Brandy, always in small quantities, was added only after fermentation finished, resulting in dry wines. In 1820 the modern brandy‑addition process emerged, in which the alcoholic fermentation was deliberately stopped, producing sweet wines. This production method only became widespread in 1852, at which point Port wines began to resemble those of today. Thus, Port wine is a fortified wine, produced in the Douro Demarcated Region under peculiar conditions derived from natural and human factors. The production process, based on tradition, includes stopping the must’s fermentation by adding wine brandy, concentrating the wines, and then ageing them. Port wines are divided into different categories according to the type of ageing, ranging among the styles Ruby, Tawny, Branco, and Rosé. The bottling year may not correspond to the image shown. (Illustrative image only)