Spratley Centenário Porto Porto

Descrição

Until around 1756, the production of “vinhos de embarque,” as Port wine was then called, followed the so‑called “old process” of winemaking. Fortification, always in small volumes, was carried out only after fermentation had finished, producing dry wines. In 1820, the modern fortification process emerged, which involved stopping the alcoholic fermentation, resulting in sweet wines. This method of production only became widespread in 1852, when Port wine began to resemble its present form. Thus, Port wine is a fortified wine, produced in the Demarcated Region of the Douro under special conditions derived from natural and human factors. The traditional process involves halting the must’s fermentation by adding grape brandy, bottling the wines, and then ageing them. Port wines are divided into different categories depending on the type of ageing, ranging from Ruby, Tawny, White and Rosé styles. The bottling year may not match the image presented. (image purely illustrative)