Port wine was discovered in the XVII century when English merchants, eager to increase their trade with Portugal, mixed Douro wine with cognac to avoid being damaged on the way back.
That was when they discovered that the stronger and sweeter the wine, the better it tasted.
As time went on, the methods of maturation and mixing got more sophisticated and are still used in the warehouses in Vila Nova de Gaia, where the wine is finished and bottled.
Every single year, at the end of September, groups of workers from neighbouring regions gather in the area of Douro to recoil grapes and more than forty varieties are used to produce Port wine.
Due to its characteristics, Port Wine was and still is one of Portugal’s and World’s principal ambassadors: as an appetizer, digestive or just to accompany a social interaction.