The Port Wine is a natural and fortified wine, produced exclusively from grapes from the region demarcated Douro in northern Portugal, about 100 km east of Oporto. Régua and Pinhão are the main centres of production, but some of the best vineyards are in the area further east.
Although produced with grapes from the Douro and stored in cellars at Vila Nova de Gaia, this drink was known as "Port wine" from the second half of the seventeenth century to be exported to the world from this city.
What makes the Port wine different from other wines, in addition to the unique climate, is that the fermentation of wine is not complete, and stopped at an early stage (two or three days after the start), through the addition of a spirit vinous neutral (with about 77 ° of alcohol). Thus the Port wine is a naturally sweet wine (as the natural grape sugar is not completely transformed into alcohol) and stronger than the other wines (between 18 and 22 of alcohol). Basically deemed to be three types of wines of Porto: White, Ruby and Tawny.
