PORTO - CHAMISSO Porto Velho Particular Port 1851. 1 bottle of 750 cl. Note: Until 1756, the production of "navigation wines", as Port wines were then called, followed the old winemaking process. Fortification, always in small quantities, only took place once fermentation was complete, resulting in dry wines. In 1820, the modern fortification process appeared, in which alcoholic fermentation is stopped, resulting in sweet wines. This process did not become widespread until 1852, when Port wines began to resemble those of today. Port is a fortified wine, produced in the Douro region under special conditions based on natural and human factors. The winemaking process, based on tradition, involves stopping the fermentation of the must by adding grape alcohol, blending the wines and then ageing them. Port wines are classified into different categories according to the type of ageing, varying between Ruby, Tawny, White and Rose styles.