FROM DOURO TO THE BOTTLE: HOW IS PORT WINE BORN?
Produced exclusively in the Douro Demarcated Region - the oldest in the world - Port wine is much more than just a fortified wine. It is the living expression of a historical heritage, of the traditions rooted in the region and of the dedication that goes into every stage of its production.
From the harvest to the moment each bottle is carefully sealed, technique and passion come together to create this icon of Portuguese wines.
In this article, we invite you to discover all these stages and understand what makes Port wine so special.
THE HARVEST: THE FOUNDATION THAT DEFINES PORT WINE
The Douro harvest, one of the most eagerly awaited moments in the region's calendar, takes place every year between the end of August and mid-October and marks the beginning of the Port wine production process.
Choosing the exact time for the harvest is crucial, as it will determine the wine's potential, reflecting the unique characteristics of each wine year. The degree of ripeness of the grapes is one of the decisive factors in the quality of Port wine, and the ideal point varies depending on the style of wine you want to produce.
For red Ports, ideal ripeness is achieved when the grapes have balanced concentrations of sugar, acidity and tannins, essential elements to ensure the wine's structure and ageing capacity. Renowned grape varieties such as Touriga Nacional, Tinta Roriz and Touriga Franca are some of the main factors responsible for the complexity and richness of red Ports, each contributing distinct flavour and aroma profiles that combine harmoniously in the final result.
In the case of white Ports, the grapes are generally harvested earlier in order to preserve their acidity and aromatic concentration. Varieties such as Malvasia Fina, Viosinho, Rabigato, Gouveio and Folgasão are often used in their production. The versatility of these varieties, which offer a wide range of flavours - from the freshest and driest to the softest and fruitiest - is one of the secrets to the diversity of styles that white Port wine can present.
In many Douro estates, such as those belonging to the Sogevinus group, the harvest is carried out by hand in order to guarantee a rigorous selection of the best grapes to produce wines of exceptional quality.
CRUSHING GRAPES: BETWEEN TRADITION AND TECHNOLOGY
After the harvest, the grapes are transported to the winery, where they are checked, destemmed and placed in stone presses or stainless steel vats to be crushed, either traditionally or using modern technology.
The traditional method, known as ‘pisa a pé’, lasts several hours and involves teams synchronously crushing the grapes with their feet, gently releasing the juice and pulp from the skins. In modern wineries, on the other hand, you can find equipment such as electric crushers, automatic presses and robotised presses, which guarantee greater control over the whole process.
WORT FERMENTATION: A QUESTION OF SWEETNESS
Fermentation, which begins immediately after crushing, consists of transforming the grapes' natural sugar into alcohol through the action of yeasts. It is at this stage that the level of sweetness that the wine will have is defined, through careful monitoring.
Fermentation of the must lasts between two and four days on average and is interrupted at the ideal moment by the addition of brandy, in order to guarantee the desired balance between sweetness and acidity, giving Port wine its unique signature.
At some point in this process, the must-wine is separated from the solid parts (skins, stalks and seeds), except in the case of some white and rosé Ports, where the must ferments without contact with these parts, in a winemaking method known as open spout.
FORTIFICATION: THE SECRET BEHIND PORT WINE
Fortification is an essential stage in the production of Port wine.
Before fermentation is complete, certified grape brandy is added to the must, which interrupts the process, preserving the desired sweetness and giving rise to a fortified wine.
The most common ratio is one part brandy to four parts must-wine. It is the winemaker who defines this proportion and the time of fortification, according to the degree of sweetness he or she is looking to achieve in the wine.
Another distinguishing detail in this type of fortification is the brandy used, which must have an alcohol content of 77 per cent.
This whole method makes it possible to distinguish Port from other fortified wines, giving it a huge variety of sweetness levels and a higher alcohol content of between 18% and 22%.
THE ROLE OF AGEING IN THE CHARACTER OF PORT WINE
It is during ageing that Port develops its complexity and unique identity. Once fortified, the wine is transferred to barrels known as pipas - where many other wines have passed through - to large wooden vats or stainless steel tanks. This stage marks the beginning of a transformation process in which the aromas, flavours and textures are enhanced.
The choice of ageing method is decisive in defining the wine's final style. In barrels, the area of contact between the wine and the wood is much larger than in large vats, which allows for more oxidative ageing and gives rise to aromatic notes of nuts and spices. Stainless steel vats, on the other hand, with less exposure to oxygen, preserve the fresh, fruity flavours and the intensity of the colour.
Much of the ageing of Port wine takes place in the emblematic cellars of Vila Nova de Gaia, such as the Cálem cellars, one of the most visited in the world.
The unique environment of these spaces, with moderate temperatures and ideal humidity levels, ensures perfect conditions for the harmonious evolution of the different Port wine profiles, guaranteeing quality and consistency over the years.
From harvest to bottling, there is a lot to do: decades of work, often carried out by different generations, always with the aim of producing memorable wines.
At the final stage of the process, the winemaker is a true maestro in creating the perfect blend, carefully combining batches of wine from the same year or from different harvest years, with different evolution processes, in order to achieve the desired profile.
This blending process is a true art, requiring experience, sensitivity and a deep understanding of the potential of each wine. It is at this point that the classification of Port wine is defined, giving rise to a diverse range that covers everything from the youngest and most vibrant to the oldest and most complex.
BOTTLING: A PORT WINE READY FOR THE WORLD
The final stage of the Port wine production process is bottling, which ensures that the wine reaches the consumer with its quality and characteristics preserved, ready to be enjoyed anywhere in the world.
Some categories, such as Vintage Port, begin a new ageing cycle inside the bottle itself, allowing their flavours and aromas to continue to evolve. Others, such as Tawny, are ready for immediate consumption, displaying characteristics perfectly matured during the time spent in barrels.
Certification: The Guarantee of Authenticity
Each bottle of authentic Port wine is labelled with a seal of guarantee issued by the Instituto dos Vinhos do Douro e Porto (IVDP).
This seal not only guarantees the genuine origin of the wine, produced exclusively from grapes from the slopes of the Douro, but also represents the commitment to quality, history and tradition that define Port wine.
How can you be sure you're buying authentic Port?
To avoid imitations, look for the following mandatory elements on the bottle label:
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The appellation of origin Porto (or its translation);
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The IVDP (Instituto dos Vinhos do Douro e Porto) guarantee seal;
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The indication ‘Product of Portugal’ (or its translation).
These elements confirm the authenticity of Port wine and ensure that you are buying a product that respects the cultural heritage and standards of excellence of this unique wine.
Now that you know the process that transforms the Douro grapes into the emblematic Port wine, explore our exclusive selection at the UVA Wine Shop. Find the perfect bottle for your table or to give to someone special!
