Quinta Das Baldias White Porto Branco

Descrição

Until about 1756, the production of the “shipping wines,” as Port wines were then called, followed the so‑called “old process” of winemaking. Distillation, always in small volumes, was carried out only after fermentation had finished, resulting in dry wines. In 1820 the modern distillation process emerged, in which the alcoholic fermentation was stopped, producing sweet wines. This 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 Demarcated Region of the Douro, under peculiar conditions derived from natural and human factors. The production process, rooted in tradition, includes halting the fermentation of the must by adding grape spirit, batching wines, and then ageing. Port wines are divided into different categories according to the type of ageing, ranging between Ruby, Tawny, White and Rosé styles. The year of bottling may not correspond to the image presented. (image purely illustrative)