Gilbert's 10 Anos Porto (Engarrafado Em 1989) Porto

Description

Until around 1756, the production of “shipping wines,” as Port wines were called at the time, followed the so‑called “old process” of vinification. Fortification, always in small volumes, only took place after fermentation had finished, yielding dry wines. In 1820 the modern fortification process emerged, whereby the alcoholic fermentation was deliberately stopped, producing sweet wines. This method only became widespread in 1852, when Port wines began to resemble what they are today. Thus, Port wine is a fortified wine, produced in the Demarcated Region of the Douro, under unique conditions derived from natural and human factors. The traditional production process involves halting the fermentation of the must by adding grape spirit, batching the wines, and then ageing them. Port wines are divided into various categories depending on the type of ageing, ranging from Ruby, Tawny, White, and Rosé styles. (Illustrative image only) (Exclusive online campaign valid from 14 May 2026 to 5 June 2026 at 11:59 pm, limited to existing stock and not combinable with other ongoing promotions. National Wine Cellar reserves the right to add or remove products from the promotion as well as change prices without prior notice.)