1967 Souza Colheita Porto Porto

Description

Until about 1756, the production of “vinhos de embarque”—as Port wines were called at the time—followed the so‑called “old process” of winemaking. Fortification, always in a small volume, was carried out only after fermentation had finished, producing dry wines. In 1820 the modern fortification process emerged, stopping alcoholic fermentation to yield sweet wines. This method only became widespread in 1852, by which point Port wines began to resemble those we know today. 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 halting the must’s fermentation by adding grape spirit, bottling the wines, and subsequent ageing. Port wines are divided into different categories according to the type of ageing, ranging between 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 May 2026 to 5 June 2026 at 11:59 p.m., limited to existing stock and not combinable 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.