Portuguese fortified wine made exclusively from grapes grown in the Douro region, about 100 km east of the city of Porto, Portugal. It owes its characteristics, besides grapes used, in its incomplete fermentation that arrested at an early stage by the addition of wine alcohol having an alcohol volume of approximately 77%. The drink obtained is naturally sweet thanks to the sugar residue derived from grapes that have not been able to transform the yeast entirely into alcohol. There are several varieties on the market: White Port is produced exclusively from white grapes. Aged in oak barrels. It is a typically young and fruity wine and is the only Port wine classified by degree of sweetness. So there are dry whites, semi-dry and sweet; Ruby Port, made with red wine and aged in large oak casks that, due to the low surface/volume ratio and therefore the lack of oxidation, mean that the wine retains its initial characteristics for a long time. It is very fruity, ruby color and intense flavor of red fruits, with the characteristics of young wines; Tawny Port, made from the same ruby grapes aging in large barrels but only for two or three years, after which they are racked into small oak barrels. In these casks the Tawny "breathe" more, aging and oxidizing faster than Ruby. Assume over time a lighter shade, amber, and a dried fruit flavor, with hints of walnuts and almonds. More mature and more force it back the scent of dried fruit flavors that range from acquiring roasted coffee, chocolate, honey. Port Quintas, from wines of single vine, are vintage; Vintage Port is the finest quality, produced with grapes from a single vintage, the wine is aged initially in barrels and then be finished in bottle. Finally, there are other types, defined Special, which differ so thin that their categorization becomes really complicated.