1834 António Caetano Rodrigues Porto (Engarrafado Em 1860) Porto

Description

Until about 1756, the preparation of “vinhos de embarque,” as the wines of Porto were then called, followed the so‑called “old process” of winemaking. Distillation, always in small quantity, was only carried out after fermentation finished, producing dry wines. In 1820 the modern distillation process appeared, in which the stoppage of alcoholic fermentation was induced, resulting in sweet wines. This method of production only became widespread in 1852, at which point the wines of Porto began to resemble the ones we know today. Thus, the Porto wine is a fortified wine, produced in the Demarcated Region of the Douro under peculiar conditions derived from natural and human factors. The production process, based on tradition, includes stopping the must’s fermentation by adding grape brandy, blending wines, and then ageing. Porto wines are divided into different categories depending on the ageing style, ranging from Ruby, Tawny, White, and Rosé. (Illustrative image only) Exclusive online campaign valid from 14/05/2026 to 05/06/2026 at 11:59 pm, limited to existing stock and non‑combinable with other active campaigns. The National Wine Cellar reserves the right to add or remove products from the promotion, as well as to change prices without notice.