Rumsey & Companhia 3 Coroas 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 on a small scale, only took place after fermentation had finished, yielding dry wines. In 1820 a modern fortification process emerged, deliberately halting alcoholic fermentation and producing sweet wines. This method only became widespread in 1852, when Port wines began to resemble the ones we know today. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under peculiar conditions arising from natural and human factors. The traditional production process involves stopping the must’s fermentation by adding grape spirit, bottling the wines, and then aging. Port wines are divided into different categories according to the type of aging, ranging among Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image shown. (image purely illustrative)