Year 2009. Port is created in a unique way that captures the fruit and flavour of the grapes in wines that possess extraordinary longevity. Wines normally take up to 10 days to reach the fermenting point. The Port winemaking process challenges this routine. Prior to reaching the point where all of the natural grape sugars have been converted into alcohol, in general 5 days after the fermentation starts, roughly twenty percent of high-proof brandy (aguardente) is added to the vats to stop the fermentation. This leaves a wine with great depth of colour, a high natural sweetness and an average alcohol level close to twenty percent.
After fermentation is completed, the wines are transported to lodges where they rest in large oak casks called pipes, as shown in this photo.
Curiosity; the Douro Valley, north of Portugal, where Port wine is produced was defined and established as a protected region, or appellation in 1756 — making it the third oldest defined and protected wine region in the world after Chianti (1716) and Tokaj (1730).