The terroir makes the wine
Vinho Verde wines can only be grown in the Vinho Verde Region, located in the Northwest of Portugal, suffused by the Minho and Douro rivers. The peculiar terroir (not only the soil, but the geography, geology, topography, and fertilization) makes the final product absolutely unique in the world, as it is a certified D.O.C wine (Denominação de Origem Controlada or, translated, Denomination of Controlled Origin). Discover the Vinho Verde Region.
In our particular case, our grapevines grow healthy in narrow terraces, a very traditional rural landscape in our subregion of Amarante.
Choosing the right varieties
There are specific varieties exclusively attributed to Vinho Verde wines. Some are early harvested, such as Arinto or Vinhão. Discover what grapes make our Vinho Verde white, rosé, and red wine.
Before harvesting, it is essential to create a good and nutritional supply for the soil to fertilize and grow healthy. Healthy vines are rich in phosphorous, a key nutrient abundantly presented in the Vinho Verde Region terroir.
Removing twigs and stems
Timely pruning the branches and leaves, as well as visually observe the right ripeness status makes a healthy harvest. Mature grapes must be harvested carefully to avoid breaking the skin.
Crushing the grapes
After the harvest, which can be made mechanically, manually or both, it is essential to destemming the grapes and directly crushing them with minimal skin contact, as opposed to other wines. The faster the process, the less oxidation or must alterations.
The winemaking process
Making Vinho Verde White
Opposing the reds, Vinho Verde white wines does not include anything else but the grapes itself, to ensure the crystal-clear color and the light fragrance. The grapes are immediately pressed to start fermentation.
Making Vinho Verde Red
Maceration is the key. Natural alcoholic fermentation requires not only the grape, but the skins, seeds, and stems. This conjuncture allows the wines to gain their dark color and complex aromas, mainly due to the tannins on the stems and the aromatic compound in the skins.
All juices must be protected from oxidation and must be as clear as possible with no residues. Fining and filtering may occur. Sulfites are added as preservatives and health concerns.
Winemakers must be registered as bottlers and comply with the current legislation, giving them a government-approved authorization to label and sell all bottles with the “Selo de Garantia” certification. Learn more about this certified seal of guarantee.