Serafim Cabral Rc Porto Porto

Descrição

Until about 1756, the production of “shipping wines”—the name used for Port wines at the time—followed the so‑called “old process” of winemaking. Fortification, always on a small scale, only took place after fermentation had finished, producing dry wines. In 1820 the modern fortification process emerged, halting alcoholic fermentation to yield sweet wines. This method only became widespread in 1852, when Port wines began to resemble the ones we know today. Consequently, Port wine is a fortified wine produced in the Demarcated Douro region, under peculiar conditions derived from natural and human factors. The traditional production process involves stopping the fermentation of the must by adding wine spirit, bottling the wines, and then ageing. Port wines are divided into various categories according to the type of ageing, ranging from Ruby, Tawny, White, and Rosé. The year of bottling may not match the image shown. (image merely illustrative)