Port Wine Categories

Port Wine presents an huge diversity of colors and styles. There are 4 families of Port Wine: White, Tawny, Ruby and Rosé.

White is produced exclusively from white grapes while Tawny , Ruby and Rosé are produced from red grapes.

Note that all the wines are previously chemically tested and then tasted before being aproved (Don't ask us how to apply for the Job...). This will be the Job of the IVDP (Instituto de Vinhos do Douro e Porto), the entity responsible to ensure the regulation and quality control of the DOC.

So what makes the diference between them? Let's explore it!

The Newbie crisp "Pink Port"

Rosé Port is like the rebelious younger sibling in the Port Family - a modern innovative category that has shaken up the traditions from 2008 with the famous "Croft Pink". It's the most modern and arguably the most controversial one, but it has quickly carved out a niche for itself, by offering a light, fruity and approachable alternative to its more "serious" relatives.

Unlike other red ports which get their color, tannins and structure from prolonged skin contact, Rosé Port is made using a limited maceration; red grapes are crushed and left macerate with their skins for just a few hours. The fortification then happens without the Skins.

When launched, this category was met with some skepticism but its success tells a different story. In fact it acts as a gateway to younger generations as a way to experience the Port in a friendly and accessible way.

The Vibrant Heart of the Douro: the Ruby

This is the classic, most widely produced style of Port. Sometimes considered as the most instantly enjoyable and affordable category, don't let yourself be fooled by its accessibility.

From the entry-level to the most profound Port in the World, let's unravel the layers os Ruby Port.

Reductive environment: Capturing Fresh Fruits

The defining mission of all Ruby is to preserve the primary, vibrant fruit character of the Douro Valley by protecting it from the oxygen. In order to limit the oxygen exposure, the Ruby will mature in large wooden Vats (up to 100.000 liters!), or even in stainless steel of concrete tanks.

Ruby Categories: from Simple to Sublime

At first, we'll fin the Fine Ruby, typically aged for 2 to 3 years before being bottled, meant to be uncomplicated, accessible and mostly FRUITY!

Amongst the Special categories, we will the find:

1. Reserve Ruby (or Special Reserve, Finest Reserve...): Results from a blend of wines of Very good Quality, Rated from 7/10 by the IVDP.

2. Crusted: Results from a blend of wines of High Quality, aged for minimum 3 years in the bottle, unfiltered, so it generates some sediment in the bottle. Rated minimum 8/10

3. Late Bottled Vintage | LBV: results from a unique year, bottled from 4 to 6 years after the harvest, filtered ou unfiltered (when meant to age in the bottle). Rated minimum 8/10

4. Vintage Port: Results from the selection of the best grape, only in exceptional harvest. The Vintage Port is always bottled 2 to 3 years after the harvest, always unfiltered so it keeps all the potential to age inside the bottle. Rated minimum 9/10

Ruby Style is often considered as the "british style" Port for historical reasons. Vintage Ports can age forever inside the bottle. Just be careful once you open it... You should drink it within a few days...

The King of Portugal: The Tawny!

While Ruby Ports are celebrated for their vibrant primary fruits, Tawny Port tells a different story; a Story of Time, Patience and Incredible aging know-how.

The name refers to its beautiful amber color, a direct result of deliberate oxidation process.

All Tawnies have been... Rubies!

Same grapes, same winemaking process, all Tawny Ports start as Ruby. They are aged for extended periods in small old casks, tipically called "pipas". We look for oxidation so the barrels must be small enough to allow and important exchange with the air, through the porous barrels. Minimum 3 years, there is no limit of ageing for a Tawny, some of then can age for over a century!

The Tawny Family: when age matters!

It starts at the age of 3, with the Fine Tawny but there is no real limit of Time for a Tawny. In this family, we'll classify the quality according to the age; the older, the more complex it gets...

1. Reserve Tawny (or Special Reserve, Finest Reserve...): minimum 6 years of aging in the barrel, Tawny Reserve needs to reach a minimum grade of 7/10.

2. Aged Tawnies: High Quality Blend. Aged in Cask. Wines whose organoleptical characteristics match the age mentioned in the label 8/10.

3. 80 Years Old & VVO: Exceptional Quality Blend. Aged in Cask. Wines whose organoleptical characterisitics match the age of 80 Years or More. Minimum Grade 9/10.

4. Colheita: High Quality Port, produced from a single Harvest, aged for minimum 7 years before being bottled. Minimum grade of 8/10.

5. Garrafeira: High Quality Port from a single Harvest, aged in cask for 4 to 8 years , then aged in glass container for minimum 15 Years. Minimum grade of 8/10.

White Port: the Hidden Gem...

When people think of Port, their mind's eye usually conjures images of deep ruby reds and amber tawnies. but there is a whole other side to the Douro Valley: the crisp, complex and incredibely versatile White Port.

Made from a blend of traditional white grape varieties—like Malvasia Fina, Viosinho, Rabigato, and Códega—White Port is a true chameleon. It can be anything from a simple, refreshing aperitif to a profound, aged sipper worthy of contemplation.

The Spectrum of Sweetness: From Dry to Sweet (or so Sweet it makes you cry!)

Unlike most Red Ports, which are commonly (but nor necessarly) uniformly sweet, White Port comes in a range of sweetness levels. The later you stop the fermentation, the dryer the Port (you musn't forget to add less brandy...).

• Extra Seco (Extra Dry): 17 to 40 Grams of Sugar per liter.

• Seco (Dry): 40 to 65 grams of Sugar per liter

• Meio Seco (Medium Dry): 65 to 85 grams of Sugar per Liter

• Doce (Sweet): 85 to 130 grams of Sugar per Liter

• Lagrima: over 130 Grams of Sugar per liter

Top tip: If it's not listed on the label, the White if probably Sweet

The Winemaking & Ageing Diversity

White can be submitted to different level of maceration. This will obsiouly have an impact on the original color and the aromatic profile.

Fine Whites (or basic Whites) will usually be matured from 2 to 3 years in Stainless steel Vats.

When aged, we will find the same classification as the Tawny, such as:

1. Reserve White (or Special Reserve, Finest Reserve...): minimum 6 years of aging in the barrel, White Reserve needs to reach a minimum grade of 7/10.

2. Aged Whites: High Quality Blend. Aged in Cask. Wines whose organoleptical characteristics match the age mentioned in the label 8/10.

3. 80 Years Old White & VVO: Exceptional Quality Blend. Aged in Cask. Wines whose organoleptical characteristics match the age of 80 Years or More. Minimum Grade 9/10.

4. Colheita: High Quality Port, produced from a single Harvest, aged for minimum 7 years before being bottled. Minimum grade of 8/10.

5. Garrafeira: High Quality Port from a single Harvest, aged in cask for 4 to 8 years , then aged in glass container for minimum 15 Years. Minimum grade of 8/10.

WELL, that was intense... Here goes a visual reminder: :)