1985 Gould Campbell Vintage Porto Porto

Description

Until around 1756, the production of the “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of winemaking. Fortification, always in small volumes, only took place after fermentation was finished, yielding dry wines. In 1820 the modern fortification process emerged, in which the stoppage of alcoholic fermentation was induced, producing sweet wines. This production method only became widespread in 1852, by which time Port wines began to resemble their present 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 production process, based on tradition, includes stopping the must fermentation by adding grape brandy, batching wines, and then ageing. Port wines are divided into different categories depending on the type of ageing, ranging among Ruby, Tawny, White, and Rosé styles. The bottling year may not correspond to the image presented. (Illustrative image only) Exclusive online campaign valid from 14 May 2026 to 29 May 2026 at 11:59, limited to existing stock and non‑accumulative with other active campaigns. Garrafeira Nacional reserves the right to add or remove products from the promotion as well as to change prices without prior notice.