Robertson's Game-Bird Tawny 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 winemaking. Fortification, always in small volumes, took place only after fermentation finished, yielding dry wines. In 1820 the modern fortification method emerged, stopping alcoholic fermentation and producing sweet wines. This approach only became widespread in 1852, when 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 traditional production process involves halting must fermentation by adding wine brandy, followed by bottling and later ageing. Port wines are classified by ageing style, ranging from Ruby, Tawny, White to Rosé. The bottling year may not match the image shown (illustrative only).