Santhiago Cepa Tawny Porto Porto

Descrição

Until about 1756, the production of “vinhos de embarque,” as the Port wines were then called, followed the so‑called “old process” of vinification. Brandying, always in small amounts, took place only after fermentation was finished, resulting in dry wines. In 1820 the modern brandying process emerged, whereby the alcoholic fermentation was deliberately 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, includes stopping the must’s fermentation by adding grape spirit, settling the wines, and then aging them. Port wines are divided into different categories according to the type of aging, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image shown (illustrative only).