How is port made?

The harvest runs from August to October, and the grapes are crushed in granite lagares or in cuves, after which the must stays in contact with the skins for colour and tannin.

The IVDP calls treading with the feet in granite lagares the traditional process, which many producers still prefer. On most quintas the extraction is done mechanically, with robots or roller systems.

In addition, the wine is pumped over, called remontagem, to extract colour and tannin from the skins. Fermentation can take place spontaneously on the region's own yeasts, at controlled temperature.

Fermentation is deliberately stopped with wine alcohol as soon as the must has reached the desired sweetness; the yeast falls silent and the sugar that has not yet fermented stays in the wine.

The IVDP describes the addition of aguardente of vine origin with an alcohol content of 77% vol, certified beforehand by the institute. The usual ratio is one part wine spirit to four parts must.

So no sugar is added. The sweetness of port comes entirely from the grape, and the earlier the fermentation is stopped, the more grape sugar remains in the bottle.

The technical file of the protected designation of origin Porto prescribes an acquired alcoholic strength of 19 to 22% vol, with the exception of white port branco leve seco from 16.5% vol.

In its general description of port, the IVDP uses 18 to 22% vol; the dossier of the designation of origin is stricter. Beforehand the must has to reach on average at least 11% vol natural potential alcohol content.

The shop at Brink 2 in Bathmen has around 6,500 items, of which 173 are port from 17 brands. On 159 of those bottles an alcohol content between 18 and 21.5% vol is stated on the label.

The beneficio determines how much must may be fortified into port in a harvest year; that quantity is set annually in the comunicado de vindima and counted in pipas of 550 litres.

The Conselho Interprofissional of the IVDP sets each year both the adjustment of the maximum yield per hectare and the quantity of port that may be fortified. In the same communiqué the maximum quantity of wine alcohol that may be used for it is also stated.

The delimited area covers 250,000 hectares. Of that, about 40,000 hectares are planted with vines.

In the Douro 116 grape varieties are permitted, of which 65 red, 50 white and one rosé; for the designation of origin Porto thirty have been designated in Portaria number 413/2001.

Among the red varieties, the IVDP names Touriga Franca, Tinta Roriz, Touriga Nacional and Tinta Barroca, among others. Among the white varieties, Rabigato, Malvasia Fina, Moscatel Galego Branco and Viosinho are the most common.

Port is therefore almost always a blend of several varieties. Which varieties are permitted is laid down in regulations and is not a free choice of the producer.

After fortification, port matures in wood or in bottle; the minimum maturation period and the storage rules are set out in Regulamento number 242/2010, to which the technical file of the designation of origin refers.

The wine may not be taken out of the Regiao Demarcada do Douro and the entrepot of Vila Nova de Gaia in bulk. Bottling therefore takes place within that area, under the supervision of the IVDP.

The maturation route determines in which style the port is ultimately sold. There is a separate question page elsewhere on this site about ruby, tawny, LBV and vintage. If you would like to know which port goes with a dish, drop in at Brink 2 or give us a call.