Showing 1 to 16 of 54 (4 Pages)
Buy Wine from Porto
Porto's vineyard is spread over an immense area of 250,000 hectares, but only 45,000 are dedicated to the cultivation of vines of the following varieties: Touriga Nacional, Touriga Francesa, Tinta Barroca, Tinta Câo, Tinta Roriz, Periquita, Rufeto, Sousao, etc.; and white Arinto, Bual, Sercial, Codega, Malvasia Colorada and Moscatel Galego.
The Douro Valley region, from which Port is made, is in turn divided into three sub-regions: Lower Corgo, Upper Corgo and Upper Douro. The demarcation of port wines is located in the north and northeast of Portugal, bathed by the tributaries of the Douro River: Corgo, Torto and Pinhâo. The area is protected from the Atlantic winds by the Marse and Monte-Muro mountain ranges.
The best area for the production of these is Alto Corgo and specifically Pinhâo. The terrain is rugged and steep, so vine growing is done on terraces following the contours. The soil is dominated by schist and crumbling slate. Temperatures are high as is common in a continental climate with an Atlantic influence.
How is port wine made?
Port wine is made by topping the wine in full fermentation with pure wine alcohol, so the fermentation is stopped while retaining some of the residual sugar. In this way, a port wine is obtained with an approximate alcohol content of 20º. Since fermentation is short, the anthocyanins and tannins that will give body and colour to the wine must be extracted by treading on the grapes and mixing the skins with the must homogeneously.During the spring the wine is transported to the city of Vilanova de Gaia where the climate is milder and therefore ideal for the maturation of the port in 600 litre pipes. The wine will remain in barrels for between two and fifty years, the best quality being those with a less oxidative profile and less taste of wood.
Different types of Port
The ports of exceptional vintages bottled unfiltered after two years of maturation are called Vintage. If the ageing process in wood is prolonged (between 10 and 40 years) and the wood is refreshed with younger ports, those of the Tawny category are obtained. Tawny has a softer taste and colour than Vintage. Ports labelled as Colheitas are single vintage wines but are aged for a minimum of seven years in wood. Late Bottled Vintage (LBV) ports are Vintage but late bottled, as they are aged in barrels for between four and six years.
- ;
-
-
- ;
-
- ;
-
-
- ;
-
-
Buy Wine from Porto
Porto's vineyard is spread over an immense area of 250,000 hectares, but only 45,000 are dedicated to the cultivation of vines of the following varieties: Touriga Nacional, Touriga Francesa, Tinta Barroca, Tinta Câo, Tinta Roriz, Periquita, Rufeto, Sousao, etc.; and white Arinto, Bual, Sercial, Codega, Malvasia Colorada and Moscatel Galego.
The Douro Valley region, from which Port is made, is in turn divided into three sub-regions: Lower Corgo, Upper Corgo and Upper Douro. The demarcation of port wines is located in the north and northeast of Portugal, bathed by the tributaries of the Douro River: Corgo, Torto and Pinhâo. The area is protected from the Atlantic winds by the Marse and Monte-Muro mountain ranges.
The best area for the production of these is Alto Corgo and specifically Pinhâo. The terrain is rugged and steep, so vine growing is done on terraces following the contours. The soil is dominated by schist and crumbling slate. Temperatures are high as is common in a continental climate with an Atlantic influence.
How is port wine made?
Port wine is made by topping the wine in full fermentation with pure wine alcohol, so the fermentation is stopped while retaining some of the residual sugar. In this way, a port wine is obtained with an approximate alcohol content of 20º. Since fermentation is short, the anthocyanins and tannins that will give body and colour to the wine must be extracted by treading on the grapes and mixing the skins with the must homogeneously.During the spring the wine is transported to the city of Vilanova de Gaia where the climate is milder and therefore ideal for the maturation of the port in 600 litre pipes. The wine will remain in barrels for between two and fifty years, the best quality being those with a less oxidative profile and less taste of wood.
Different types of Port
The ports of exceptional vintages bottled unfiltered after two years of maturation are called Vintage. If the ageing process in wood is prolonged (between 10 and 40 years) and the wood is refreshed with younger ports, those of the Tawny category are obtained. Tawny has a softer taste and colour than Vintage. Ports labelled as Colheitas are single vintage wines but are aged for a minimum of seven years in wood. Late Bottled Vintage (LBV) ports are Vintage but late bottled, as they are aged in barrels for between four and six years.