Quinta de Santa Bárbara Estação Vitivinicola do Douro Port
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Port Wine is a fortified wine, as defined in EU legislation. It is produced in the Demarcated Region of the Douro under very specific conditions resulting from natural and human factors. The winemaking procedures, based on traditional methods, include stopping the fermentation of the must by adding grape brandy (“benefício” – in english benefict), making up lots of wine and ageing the wine.