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Port is a fortified wine, produced exclusively in the Douro valley in the North of Portugal. It is usually a sweet red wine, served as a desert wine but can can also come in dry, semi dry and white varieties. Fortified wine in the style of Port are made in many wine regions throughout the world but European legislation prevents any products hailing from anywhere but Portugal to be labelled as port or Porto. In the US, wines labelled "port" may come from anywhere in the world, whilst names sucha as "Dao", "Oporto" and "Vinho do Porto" indicate foreign , non-generic names for wines originating in Portugal. Grapes grown for port are generally characterised by their small, dense fruit which produce concentrated and long-lasting flavours, suitable for long ageing. While the grapes used to produce port produced in Portugal are strictly regulated by the Instituto do Vinho do Porto, wines from outside this region which describe themselves as port may be from other varieties. Over one hundred varieties of grapes are sanctioned for Port production but only five are commonly grown and used. These include Tinta Barroca, Tinta Cao, Tinta Roriz (Tempranillo), Touriga Nacional. White ports are produced the same way as red ports except white grapes are used. A couple of shippers have experimented with Ports produced from a single variety of grapes, although most commercial ports are from a blend of different grapes. Since the Phylloxera crisis, most vines are grown on grafted rootstock, with the notable exception of the Nacional area Quinta do Noval, which since being planted in 1925 has produced some of the most expensive vintage ports.