1. Winemaking
Oporto

2. Wine description
This is a famous
fortified wine. Its
name comes from
a town in Portugal.
This wine is
obtained by
crushing the
grapes, never
pressed. It is a
wine with an
alcohol content
between 19 º and
22 º approximately

3. Harvesting
The red Oporto wine is made from
grapes as Roriz, Tinta Barroca,
Touriga and Tinta Cao. The white
Oporto is obtained Dourada Malvasia
grapes, Malvasia Fina,Rabigato and
Gouveio

4. The grains are separated from other
sheets and sticks and then are
sent to the crushing process.

5. Crushing
It crushed grain, traditional or
mechanically.
The dry refuse of grapes with pepa
and juices obtained pass the vats.

6. Fermentation
The must ferments 2 or 3
days. During this period there
successive lifts. This is a
process of carbonic
maceration wine to maximize
the extraction of the
pigments.

7. But in the case of oporto wine
this fermentation is
interrupted. The must is
separated from the solid
parts (crushed) in order to
add the rum or brandy

8. Aging
The wine is aged in oak
barrels called pipes.

9. Bottling
Port wine better quality bottled without clarification or
filtration. This wine is called VINTAGE. The remaining
wine is filtered and bottled, these are called TAWNY