Robertson's Izaak Walton Very Finest Old Tawny Porto Porto

Descrição

Until about 1756, the production of “vinhos de embarque” – what Port wine was then called – followed the so‑called “old process” of winemaking. Fortification, always in small volumes, was only carried out after fermentation was finished, yielding dry wines. In 1820 the modern fortification process appeared, halting alcoholic fermentation to produce sweet wines. This method 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 stemming from natural and human factors. The traditional production process involves stopping the must’s fermentation by adding grape spirit, loading the wines, and then ageing. Port wines are divided into different categories according to the type of ageing, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image shown. (Illustrative image only)