About Vinho Verde
About Vinho Verde

There is a Vinho Verde for every moment.

The Vinho Verde region is diverse and versatile in wine styles and profiles, known for producing not only light and fresh wines, but also complex, structured and mineral wines.

Exclusively produced in the demarcated region of Vinho Verde in northwestern Portugal, it is only produced from the indigenous grape varieties of the region, preserving its typicity of aromas and flavors as unique in the world of wine.

In the vast extention of northwestern Portugal, a blanket of lush vegetation extends over the rugged mountain peaks, covering the interior valleys as it advances to the sea.

From Melgaço to Vale de Cambra, from Esposende until the Basto granit mountains, at the border with Trás-os-Montes, the soils rise and fall. Cities and towns, here and there, interrupt the vegetation. It is from this land, densely populated and with fertile soils, that incomparable wines are born. From the classical Vinho Verde style with low alcohol contente, young and fresh to the sophisticated Vinho Verde with great storage and ageing potential, complex, intense and with mineral aromas and flavours.

Climatic differences are significant throughout the Vinho Verde Region and this is reflected in its nine sub-regions, whose names come from rivers or cities: Monção and Melgaço, Lima, Cávado, Ave, Basto, Sousa, Baião, Paiva and Amarante. Local varieties also vary. Alvarinho wines (produced from the full-bodied Alvarinho grape variety, with delicate aromatic notes) are a specialty in the Monção and Melgaço sub-region, in the northern part of the Vinho Verde Region. The rainfall here is lower and in the summer the temperatures are significantly higher than in the rest of the region. In this microclimate, the Alvarinho variety gives rise to a full-bodied dry wine, with a subtle, fresh and complex aroma of apricot, peach and citrus. Combined with a very attractive mineral character.

South of Monção and Melgaço are the sub-regions Lima, Cávado and Ave. Here, the main variety is the delicious Loureiro, although Arinto and Trajadura are also frequently used. The wines in these sub-regions are usually fresh and aromatic, often with a citrus and flower scent. The mountainous sub-regions of Basto and Sousa also produce light wines from various grape varieties. In the sub-regions of Amarante and Baião, the Avesso grape variety produces dry and fresh white wines with rich aromas and a mineral character. Amarante and Paiva, the latter south of the Douro River, are well known for their red wines.

The Sparkling Wine of Vinho Verde Region maintains the tasting profile profile of Vinho Verde, being reinforced with the characteristics of aromatic freshness, associated with greater taste complexity. The consumption preference dictates the choice, from a Natural Brut Sparkling Wine to a Sweet Sparkling Wine, depending on the concentration of residual sugar, or between a "Reserva" to the "Grande Reserva", according to the aging time in the bottle.

As Vinhos Verdes, with a young and fresh profile, is added more wines of an intense and structured character, of all colors (white, red and rose), the offer of wines from the Region increases with a palette of flavors ranging from elegant to complex. From different single variety Vinhos Verde, such as Alvarinho or Avesso, to Vinho Verde from different plots or terroirs, new or old vines, aged in barrels or old vintages, Vinhos Verde easily pairs na entire menu.

For young Vinho Verde sub-style:  light and fresh Vinho Verde wines pair perfectly with of light, fresh dishes with subtle spices: a summer salad with melon and shrimp, cream cheese crackers with salmon, sushi, etc. Distinct wines with an elegant body, for example single-vine wines from Arinto or Trajadura or structured rosés, perfectly pair fish and seafood. For spicy foods, like Asian cuisine, the Azal grape variety works wonders due to Its super natural freshness that cleans and smooths the palate. The most intense and fragrant, for example, from the Avesso or Loureiro varieties, combine very well with dishes with aromatic ingredients and details of different spices, such as chicken breast with mushroom cream sauce or pumpkin risotto with roasted shrimp. And the most complex and structured wines, for example, the white wines of the Alvarinho variety, aged in wood, with a fresh structure and subtle use of wood, are at hand when it comes to pair aromatic and strong dishes, with fine roasted aromas and more intense flavors. The wines form a perfect harmony, for example, with lobster gratin, veal chops or quail baked with barley risotto. Red Vinhos Verde are one of the strongest preferences among traditional restaurants, as they pair very well with regional cuisine, such as roasted sardines, rojões, arroz de lampreia or arroz de cabidela.


Sensorial Profile

Young Vinho Verde wines have a citrus or straw color with rich, fruity and floral aromas, depending on the grape varieties that give rise to them. In the mouth they are harmonious, intense and reveal great freshness.

The aged Vinhos Verde wines have a golden color, with aromas of more ripe fruit such as quince and honey. In the mouth, we have more complexity and structure, a rounder, plumper and persistent wine.

Vinho Verde Rosé reveal a slightly pink or intense color, young, fresh aromas, reminiscent of red fruits. The taste is harmonious, fresh and persistent.

 The red Vinhos Verde have an intense red color and, sometimes, pink or bright red foam and vinous aroma, with emphasis on wild fruits. In the mouth they are fresh and intense, very gastronomic.

 The Vinho Verde Sparkling Wine maintains the profile of the Vinho Verde tasting, reinforcing the characteristics of aromatic freshness, associated with greater taste complexity. The consumption preference dictates the choice, from a Natural Brut Sparkling Wine to a Sweet Sparkling Wine, depending on the concentration of residual sugar, or between a Reserve to the Grande Reserva, according to the aging time in the bottle.

 Aguardente Bagaceira of Vinhos Verde has a very strong aroma and flavor, coming from the essential oils in the grape skins and grains, which are more evident the greater the amount of aromatic principles. Bagaceira spirits, without aging in hull, are the most traditional in the Region. Not showing color, its main distinction is in the intense and expressive aromas of bagaço, reminding, sometimes, candied fruit.

 Aguardente Bagaceira Velha  has an average of at least 1 year of aging in cask and Aguardente Bagaceira Velhíssima with at least 2 years. These have a color ranging from yellowish to topaz, intense and fine aromas and flavors to wood.

The Aguardente Vínica de Vinho Verde, result of the distillation of the wines, is aged in cask. The aromatic and taste characteristics resulting from this stage improve not only the color, from yellowish to topaz, but also the aroma and flavor, becoming more complex and smooth. Wine spirits are found with several aging categories:

- Old Reserve: at least 2 years of aging in cask

- Very old: at least 3 years of aging in cask

- VSOP (Very Superior Old Pale): at least 4 years of aging in cask

- XO (Extra Old): at least 6 years of aging in cask

Main white varieties:

Alvarinho, Arinto (Pedernã), Avesso, Azal, Loureiro and Trajadura.

Main red grape varieties:

 Vinhão, Alvarelhão, Amaral, Borraçal, Espadeiro, Baker, Pedral and Rabo de Anho.