Van Zellers 20 Anos Porto Porto

Descrição

Until about 1756, the production of “shipment wines”, as Port wines were then called, followed the so‑called “old process” of winemaking. Fortification, always in small volumes, took place only after fermentation was finished, producing dry wines. In 1820 the modern fortification process was introduced, in which the alcoholic fermentation was deliberately stopped, resulting in sweet wines. This method of production only became widespread in 1852, at which point Port wines began to resemble those of today. 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 production process, rooted in tradition, includes stopping the must’s fermentation by adding grape spirit, allowing the wines to age, and then further maturation. Port wines are divided into different categories according to the type of ageing, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image shown. (Illustrative image only)