Quinta De Santa Bárbara Estação Vitivinicola Do Douro Porto Porto

Descrição

Until about 1756, the “vinhos de embarque”—the name then used for Port wines—were produced using the so‑called “old process” of vinification. Fortification, always in small volumes, took place only after fermentation had finished, yielding dry wines. In 1820 a modern fortification method emerged, deliberately stopping alcoholic fermentation to produce sweet wines. This approach only became widespread in 1852, by which time Port wines began to resemble the styles we know today. Thus, Port is a fortified wine made in the Demarcated Douro Region under unique natural and human conditions. The traditional production involves halting the must’s fermentation with grape spirit, bottling, and then ageing. Ports are divided into categories based on ageing, ranging from Ruby, Tawny, White and Rosé styles. The bottling year may not match the image shown. (illustration only)