1812 António Caetano Rodrigues Porto Porto

Description

Until about 1756, the production of the “vinhos de embarque,” as Port wine was then called, followed the so‑called “old process” of winemaking. Fortification, always in small volumes, was only carried out after fermentation had finished, resulting in dry wines. In 1820 the modern fortification process emerged, in which the alcoholic fermentation was deliberately stopped, producing sweet wines. This method only became widespread in 1852, by which time Port wines began to resemble the current ones. 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 fermentation of the must by adding wine spirit, blending the wines, and subsequently ageing. Port wines are divided into different categories according to the type of ageing, ranging from Ruby, Tawny, White and Rosé styles. The bottling year may not correspond to the image shown. (Illustrative image only) Exclusive online campaign valid from 14/05/2026 to 05/06/2026 at 11:59, limited to available stock and not cumulative with other ongoing campaigns. Garrafeira Nacional reserves the right to add or remove products from the promotion and to change prices without notice.