Porto is probably the most famous and appreciated fortified wine in the world and is also the one with the most ancient history. The grapes are harvested, squeezed and fermented, then fermentation is stopped by adding local 77-degree colorless and tasteless brandy made with the same local wine, so that the yeasts can no longer transform sugar into alcohol. The result is a fortified wine that, like Marsala and Madeira, are not only sweet and velvety, but also have great structure, marked aromas, softness and lots of flavor. The contribution of the aqua vitae helps to widen the aromas and gives further thickness to the wine allowing its oxidation. The slow maturation gives the aromas and flavors of dried fruit, spices with the call of the sea in the background. Porto wine is produced from grapes of Tinta Barroca, Tinta Cão, Tempranillo, Touriga Francesa, and Touriga Nacional. After fermentation the wines of the various plots are assembled to find the right balance. There are two main categories of Porto: those that age in barrels and then in barriques for 10, 20, 30 and 40 years like the Tawny; and those that make a more "natural" and less invasive aging and then aging in the bottle.
