1847 António Caetano Rodrigues Porto (Engarrafado Em 1871) Porto

Description

Until around 1756, the production of the “vinhos de embarque,” as Port wine was then called, followed what was then known as the “old process” of winemaking. Distillation, always on a small scale, was only carried out after fermentation was complete, yielding dry wines. In 1820 the modern spiriting process emerged, where the alcoholic fermentation was deliberately stopped, producing sweet wines. This method only became widespread in 1852, at which point Port wines began to resemble the ones we drink today. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro, under peculiar conditions derived from natural and human factors. The traditional production process includes stopping the must’s fermentation by adding grape spirit, blending wines, and then ageing. Port wines are divided into different categories depending on the ageing type, ranging among Ruby, Tawny, White, and Rosé styles. (Illustrative image only) Exclusive online campaign valid from 14 May 2026 to 5 June 2026 at 11:59 am, limited to existing stock and not cumulative with other ongoing campaigns. Garrafeira Nacional reserves the right to add or remove products from the promotion or change prices without prior notice.