• tinta negra (negra mole, as in the Canary Islands)
• Bastardo
• Verdelho tinto
• Malvasia candida roxa (rosé)

There is dry and sweet Madeira wine. Depending on the type, it is fortified during fermentation or afterwards.

There are two types:

• “Bica aberta” for dry and medium dry wines
• “Curtimenta” that provides tannin that compensates for the sugar

Madeira wines have more acidity than Port, so the relative sweetness is different.

For dry styles, sercial, verdelho, or black ink are used. It is fortified during fermentation, which cuts the process when the wine still has sugar. Later the process of "maderización" passes.

Fortification is carried out with 96% wine alcohol

Madeira's typical canal system to irrigate the vineyards, dating back to the mid-15th century

Cool maritime climate

• High humidity (rain all year round, fog, etc.). Rain at harvest time can be a problem for late maturing varieties
• No altitude

Tawny: Basically a version of Ruby that is aged enough to oxidize its color to a golden brown hue.

• It is raised in 550l pipes (400 to 750l)
• More oxidation is wanted. That it ages with the wood, that it loses color, etc.
• With age, the primary fruit fades, becomes raisined and is accompanied by flavors of nuts, coffee, chocolate and caramel. They do not require aging in the bottle.

Tawny reserve: It is aged for at least 7 years in oak. You can specify 10, 20, 30 or 40 years. The indication is an average. There may be older parts

Vintage: The rarest and most expensive. While most Ports are a mixture of many vintages, vintage are wines from a single vintage and are only produced in the best years, at the discretion of the producer (It is requested in the second year after harvest, it must be approved by the IVDO and bottled before the third year. Typically three per decade)

• The Porto Vintage is aged in wood, but must be bottled on July 30 of the third year after harvest. Then it continues its aging in the bottle.
• They are the most concentrated and tannic Portos. They can age decades, and they leave behind large sediments.

Vintage Single quinta: Variation of the vintage produced with grapes from a single plot. Normally, it occurs when the year is not

Colheita: Tawny from a single vintage. It is kept in wood for at least seven years, but in practice it is usually longer. It is unusual.

• Verdelho
• Arinto (pedernã)
• Terrantez

Ruby is the simplest style in Porto. It represents a large percentage of production.

• Bright red color
• Fruity character. Lacking the complexity of aromas and longevity of other Porto styles
• It is aged for a relatively short period (two years) in large barrels or tanks (3,500 to 5,000 liters) to minimize oxidation.

• Rainwater: Traditional name for a dry mosca with a golden or semi-golden color. Madeira wine lighter style
• Indication of years (more by style than by age): 5, 10, 15, 20, 30, 40, 50 or more than 50 years
• Colheita: Wines from a single vintage (at least 85%) and aged for at least 5 years before bottling.
• Frasqueira: vintage Madeira, with a minimum of 20 years in barrel

The whole process is done in three days. It works day and night.

As in Jerez, aging is more relevant than winemaking.

Once harvested, the grapes are transferred to the winery, fully or partially destemmed and, traditionally, they are stepped on in granite or concrete presses. Currently, also by mechanical means (autovinifiers, piston plungers and automated presses).

• Short maceration
• Maximum extraction
• Very concentrated tannin
• Reprimands to extract the maximum
• Fermentation interrupted on the second or third day with brandy at 77% (from France or Spain). This, combined with the fact that alcohol levels are low before fortification, means that significant volumes of schnapps must be used. On average, 20 percent of the total volume of a bottle of Port is liquor. By way of comparison, the amount of brandy in a bottle of Sherry Fino is approximately 3.5% of the total volume.
• Fortification kills yeasts to create a stable sweet wine with 19% to 22% vol. However, while all Porto is sweet, some are sweeter than others.

The winter is allowed to pass before tasting. They cannot be tasted in harvest because they are not stable.

It is tasted and it is decided whether it will be ruby ​​or tawny.

Traditionally, the wines are aged in Vila nova de Gaia (fresher). Tawny can be aged in the Douro, with higher temperatures, for faster aging.

New wood aromas are not desirable in Porto. Always used oak or stainless steel

• Rabigato
• Gouveio o verdelho (godello in Galicia)
• Malvasia fina
• Boal

• Granite
• Basalt
• Calcareous
• Brown calcareous

• Arinto
• Antão Vaz
• Roupeiro
• Fernão Pires

Southeast of Portugal

• Sercial
• Verdelho
• Boal
• Malmsey

• Red wines of deep color, with marked but soft tannins, body and aromas of ripe fruit.
• Fruity and floral white wines with medium-high acidity. Sometimes oak fermented to add depth.

The average export price of Portugal (2018) is € 2.66, while that of Spain is € 1.38

There is an IGP, regional wine of the Azores, but three islands have their own DOCs: Biscoitos, Graciosa and Pico

Calcareous soils

The alvarinho from Vinho Verde has more bubble, minerality and acidity than that from Rías Baixas.

Continental weather

• Cold and wet winters
• Dry summers
• Large night / day thermal oscillation
• Altitude 400 / 500m
• Protected from the coldest containing winds
• Very concentrated rain in late fall, winter and early spring

Optimal conditions for the production of fine wines

Blend of Ruby ports bottled after 4 to 6 years of barrel aging.

More like tawny

• Ruby
• Ruby Reserve
• LBV (late-bottled vintage)
• Crusted Port
• Tawny
• Tawny Reserve
• Vintage
• Vintage Single Quinta
• Colheita
• White
• Rosé

Back

More than 300 varieties (149 white and 189 red)

• Sercial
• Verdelho
• Boal
• Malvasía (Malmsey)

• Muscat of Alexandria
• Red Muscat
• Bastardinho

Maximum production of fortified wine to which each producer is authorized

14

• Aragonêz (Roriz ink)
• Trincadeira (yellow ink)
• Alicante bouschet (color and tannins)
• Castelão (in old vineyards)
• Touriga nacional
• Cabernet sauvignon
• Syrah

Castelão

• Mild subtropical climate
• Moderate rain in the plantation area, although rare in summer. 75% in autumn / winter.

• Touriga nacional
• Touriga franca
• Tinta roriz
• Tinta barroca
• Tinto cão
• Bastardo
• Mourisco tinto
• Tinta amarela
• Sousão
• Garnacha tintorera

DOC Douro varieties are the same as those used to produce Porto (mainly touriga nacional, touriga franca and tinta roriz).

International varieties are only allowed at the PGI level (VR Duriense)

11th producer. 9th exporter (exports 49% of its production)

2018 data

Between the Atlantic Ocean and Dão

• Granite
• Calcareous (borba)
• Brown limestone (moura)
• Slate

• Maria Gomes (Fernão Pires)
• Arinto
• Bical

Monção y Melgaço

Vinho verde can be red, white, pink and sparkling. "Green" means young.

• Canteiro Method
• Estufagem Process

Two thirds of the production is under DOC Porto.

The rest DOC Douro and a small amount of Muscat do Douro.

The EU requires, to name a wine with the name of a grape, it must contain at least 85% of that variety.

For this reason, most Madeira wine does not include traditional denominations based on variety names.

• Baga
• Castelão
• National tour
• Alfrocheiro preto
• Bastardo (old vineyards)

• Bastardo
• Trincadeira
• Ramisco

• Encruçado (usually mixed with malvasia and others)
• Bical

• Clay-sandy
• Loam-clay-sandy
• Calcareous

Maderization technique that consists of heating the wine to 45 or 50º in a concrete or stainless steel tank called a “stove”, circulating hot water through a submerged coil. The process lasts 3 months, and then it is maintained for another 3 months before being transferred to barrels for aging. It is the cheapest and fastest method.

• There is a variant called “heat armazem”, which consists of leaving the wine in vats in a large room that is heated by steam for between six months and a year. This process uses less temperature and longer periods. It is considered less hostile to wine and of intermediate quality between the other two types.
• The wines produced by stufagem can be released two years after the harvest.

Granitic soil, which can cause a problem of water stress in very hot summers

In Ponte de Lima, slate soil

• Alenquer
• Arruda
• You dive
• Carcavelos
• Collars
• Encostas d’aire
• Lourinhã
• Óbidos
• Torres Vedras

Mostly granite

Some slate

The cadastro or scoring system of Moreira da Fonseca (1947) is a classification system that uses twelve factors (altitude, performance, location, etc.) to add and subtract points and give a classification from A to F

Madeira was used as a refueling point on routes to the colonies. The wines were fortified to avoid spoiling. However, the time spent in high temperatures during the trip drastically improved the wine, resulting in amber-colored wines with aromas of nutty and caramel. This process of "cooking" of the wines is called "maderization".

Maritime, Mediterranean and Continental

• Touriga Nacional (indigegnous,native)
• Alfrocheiro
• Tinta Roriz
• Jaen (mencía)

Baga

Cuba de calor

• Vinhão
• Amaral (azal tinto)
• Alvarelhão (brancelho)
• Borraçal
• Espadeiro (Different from Galicia's one)
• Padeiro (caíño in Galicia)
• Pedral
• Rabo de Anho

South of the Tagus

Protected from the sea by the Arrábida mountain range

 It is important to indicate the bottling date, as most Port wines lose freshness after bottling.

Ruby, reserve ruby, and some LBVs are filtered prior to bottling and do not benefit from bottle aging. They are for immediate consumption.

Other LBV and vintage are not filtered and are bottle aged. After this extra period of maturation in the bottle, the wines have a garnet color and tertiary flavors of cooked fruits and vegetables (prunes, leather, moist leaves).

 Moderate maritime climate

• Coolest and wettest area in Portugal
• High levels of rainfall, which can cause vines to overgrow and cause diseases
• Low altitude

It is measured in degrees baumé

• Extra-dry (normally only on whites)
• Dry
• Medium-dry
• Doce
• Muito doce (normally, only whites)

Cima Corgo

Mainly, slate soils (of various types). The surrounding areas, granite.

Both are from a single vintage, but LBV is filtered before bottling and ready to be consumed upon release.

Sub-region of the DOC Lisboa, formed by 17 Ha. Next to the sea.

• Sand floor.
• Frank foot. You have to dig 1m.
• Without phylloxera.
• Vineyards protected from the wind with sand dune windbreaks and wooden fences
• Main varieties: Malvasía de Colares (white) and Ramisco (red)

Late-bottled vintage

Port wine from a single vintage, with 4 to 6 years of barrel aging, filtered before bottling and ready to be consumed

• Alvarinho
• Loureiro
• Arinto (pedernã)
• Trajadura

Maderization technique in which the wine is placed in barrels and stored on the beams of an unrefrigerated warehouse, where it will be subjected to the high temperatures of the subtropical sun for at least two years.

As some evaporation occurs, the remaining wine is more concentrated developing more complex aromas.

The wines produced with this technique are considered of higher quality. Canteiro wine can be bottled at least after the third year, although it is usual for it to remain in the barrel for 20 years or more.

Baixo Corgo, Cima Corgo, Douro Superior

• Touriga Nacional
• Touriga Franca
• Tinta Roriz
• Tinta Barroca
• Tinta Cão

• Area south of Minho and Douro, surrounded by mountains,
• More in the interior than Bairrada
• Vineyards between 200 and 400m

• Castelão
• Aragonêz
• Bastardo
• Touriga franca
• Touriga nacional

• Socalcos, on terraces
• Patamares, without terraces, allowing access with tractors
• Vinha ao alto, aligned with the slope, also machinable

The classic white vinho verde wines are pale lemon in color, light, citrusy, with high acidity and with a slight bubble. Low in alcohol (8 to 11.5%).