Rayons D'Or Porto Porto

Descrição

Until about 1756, the production of “vinhos de embarque,” as Porto wines were then called, followed the so‑called “old process” of vinification. Distillation, always in small batches, took place only after fermentation was finished, resulting in dry wines. In 1820 the modern distillation process emerged, in which the halt of alcoholic fermentation was induced, producing sweet wines. This method of production only became widespread in 1852, at which point the wines of Porto 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, based on tradition, includes stopping the must’s fermentation by adding wine spirit, bottling the wines, and then ageing them. Porto wines are divided into different categories according to the type of ageing, ranging among the Ruby, Tawny, White, and Rosé styles. The year of bottling may not match the image presented (illustrative only).