1992 Osborne Vintage Porto Porto

Description

Until about 1756, the making of “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of winemaking. Fortification, always on a small scale, only occurred after fermentation finished, yielding dry wines. In 1820, the modern fortification process emerged, where the alcoholic fermentation was deliberately stopped, resulting in sweet wines. This method only became widespread in 1852, by which time Port wines began to resemble their current forms. 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 wine brandy, bottling the wines, and then ageing them. Port wines are divided into different categories according to ageing type, ranging from Ruby, Tawny, Branco, and Rosé styles. The bottling year may not correspond to the image shown (illustrative only). Exclusive online campaign valid from 14/05/2026 to 05/06/2026 at 11:59 p.m., limited to available stock and not cumulative with other active campaigns. The National Bottler reserves the right to add or remove products from the promotion and to change prices without prior notice.