Rodrigues Pinho N.47 Porto Velho Especial Porto Porto

Descrição

Until about 1756, the production of “vinhos de embarque”—the wines that were then called Port Wines—followed the so‑called “old process” of winemaking. Fortification, always in a small volume, took place only after fermentation was finished, yielding dry wines. In 1820 a modern fortification process emerged, wherein alcoholic fermentation was halted, producing sweet wines. This method only became widespread in 1852, by which time the 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 stemming from natural and human factors. The production process, rooted in tradition, involves stopping the must’s fermentation by adding grape spirit, bottling the wines, and subsequently aging them. Port Wines are divided into different categories according to the type of ageing, ranging across the styles Ruby, Tawny, White and Rosé. The bottling year may not match the image shown. (image purely illustrative)