Portugal > Minho > Vinho Verde
The production area for the Vinho Verde DO and the Minho GI (Demarcated Region), one of the oldest and largest in Portugal, hugs the coastline of norhtern Portugal, from the Spanish border at the River Minho down to encompass the city of Oporto but inland extending a further 30km south of the river Douro; goes up to a maximum altitude of 700 meters, in the region traditionally known as "Entre-Douro-e-Minho".
The region's climate is heavily affected by the topographical characteristics and the organisation of the waterways. The annual rainfall is particularly high (1,200 mm on average) and is distributed unevenly throughout the year, with heavier concentrations in winter and spring. The temperature changes in line with the precipitation (when temperatures are at their highest, there is less rainfall and vice versa) but remains a relatively mild climate throughout the year.
Geologically speaking, the soils are mostly granite-based. There are two narrow bands of shale which cross the Region from the southeast to the northwest. Coal and slate formations appearing in one of these bands. In general, the soil is shallow and heterogeneous, so it is important to choose soils that are suited to viticulture.
Cool, wet weather always makes ripening more difficult, but the climatic problems were long compounded in the region by the tradition of training vines along pergolas on the edges of fields, and sometimes up trees. New training systems (low-trained on wires) have enabled good levels of maturity to be achieved earlier, which has resulted in an increased level of quality found in the Region's wines.
Vinho Verde is still distinguished by its high acidity. Flavour depends on the grape varieties used - floral Loureiro, steely Trajadura, mineral Arinto, creamy and mineral Avesso, and the fine, mineral, subtly fragant Alvarinho (same as Spain's Albariño). Most white Vinho Verde can be relied upon to be light, crisp and aromatic, often with a light prickle of fizz, sometimes with a touch of sweetness.
Rosé Vinho Verdes are dark or light pink in colour and have young, crisp aromas, reminiscent of red fruits. They have a harmonious, crisp and lingering flavour. Red Vinho Verdes are deep red in colour, sometimes with pink or deep red froth, vinous aroma, with hints of forest fruits. On the palate they are crisp and flavourful, tart and zingy usually made with the Azal Tinto, Vinhão and Espadeiro varieties.
There are nine sub-regions to the DOC, named after rivers or towns: Monção, Melgaço, Lima, Basto, Cávado, Ave, Amarante, Baião, Sousa and Paiva.
Sources:
- wine-pages
- wine-searcher
- Image: mapa subregioes vinho verde by Wines of Portugal
The production area for the Vinho Verde DO and the Minho GI (Demarcated Region), one of the oldest and largest in Portugal, hugs the coastline of norhtern Portugal, from the Spanish border at the River Minho down to encompass the city of Oporto but inland extending a further 30km south of the river Douro; goes up to a maximum altitude of 700 meters, in the region traditionally known as "Entre-Douro-e-Minho".
The region's climate is heavily affected by the topographical characteristics and the organisation of the waterways. The annual rainfall is particularly high (1,200 mm on average) and is distributed unevenly throughout the year, with heavier concentrations in winter and spring. The temperature changes in line with the precipitation (when temperatures are at their highest, there is less rainfall and vice versa) but remains a relatively mild climate throughout the year.
Geologically speaking, the soils are mostly granite-based. There are two narrow bands of shale which cross the Region from the southeast to the northwest. Coal and slate formations appearing in one of these bands. In general, the soil is shallow and heterogeneous, so it is important to choose soils that are suited to viticulture.
Cool, wet weather always makes ripening more difficult, but the climatic problems were long compounded in the region by the tradition of training vines along pergolas on the edges of fields, and sometimes up trees. New training systems (low-trained on wires) have enabled good levels of maturity to be achieved earlier, which has resulted in an increased level of quality found in the Region's wines.
Vinho Verde is still distinguished by its high acidity. Flavour depends on the grape varieties used - floral Loureiro, steely Trajadura, mineral Arinto, creamy and mineral Avesso, and the fine, mineral, subtly fragant Alvarinho (same as Spain's Albariño). Most white Vinho Verde can be relied upon to be light, crisp and aromatic, often with a light prickle of fizz, sometimes with a touch of sweetness.
Rosé Vinho Verdes are dark or light pink in colour and have young, crisp aromas, reminiscent of red fruits. They have a harmonious, crisp and lingering flavour. Red Vinho Verdes are deep red in colour, sometimes with pink or deep red froth, vinous aroma, with hints of forest fruits. On the palate they are crisp and flavourful, tart and zingy usually made with the Azal Tinto, Vinhão and Espadeiro varieties.
There are nine sub-regions to the DOC, named after rivers or towns: Monção, Melgaço, Lima, Basto, Cávado, Ave, Amarante, Baião, Sousa and Paiva.
Sources:
- wine-pages
- wine-searcher
- Image: mapa subregioes vinho verde by Wines of Portugal
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