1906 Procuradoria Geral Da Corôa E Fazenda Colheita Porto Porto

Description

Until about 1756, the production of “vinhos de embarque,” as Port wines were then called, followed the so‑called “old process” of winemaking. Fortification, always in small quantities, was only carried out after fermentation finished, yielding dry wines. In 1820, a modern fortification process emerged that halted alcoholic fermentation, producing sweet wines. This method only became widespread in 1852, when Port wines began to resemble their present-day forms. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under peculiar natural and human conditions. The traditional process includes stopping the must’s fermentation by adding grape brandy, batching wines, and then aging. Port wines are divided into categories based on ageing style—Ruby, Tawny, White, and Rosé. The bottling year may not match the image shown. (Image purely illustrative) Exclusive online campaign valid from 14/05/2026 to 05/06/2026 at 11:59, limited to existing stock and not combinable with other ongoing campaigns. Garrafeira Nacional reserves the right to add or remove products from the promotion and to change prices without prior notice.