Geographical delimitation
Minho is a very green region, highly fertile, which is bondaried only by natural frontiers. The north frontier is the river Minho , the south frontier is the river Ave, the east frontier are the hills of Peneda Gerês, and the west frontier is the Atlantic Ocean.
Characteristics of the region
The vine growing in this region has unique characteristics, for is has always been placed on the borders of farming fields. The vines are grown in an infinity of different ways, using a wide range of techniques, for ways of growing the vines depends on the other cultures that the vines are supposed to border.
Soil
The soils are mostly granite and chalk, in their many forms.
Climate
The climate is marked by raining regimes with very high averages, and an irregular distribution throughout the year, though concentrated in the winter and spring. The temperatures do not suffer drastic changes, the higher temperatures are registered together with the lower rain averages, and vice-versa.
Rules the “Minho” wines must obey
- the minimum alcohol volume for white, red and rosé wines is 8,5%
- there is no minimal ageing period imposed.
Grape Varieties
- Recommended white grapes : Alvarinho, Avesso, Azal Branco, Batoca, Loureiro, Arinto (Pedernã), Trajadura.
- Authorized white grapes : Branco Escola, Cainho, Cascal, Chardonnay, Chenin Blanc, Diagalves (Formosa), Tália (Douradinha), Esgana-Cão (Esganoso), Esganinho, Esganoso-de-Lima, Fernão-Pires, Folgasão, Godelho, Lameiro, Malvasia-Fina, Malvasia-Rei, Pinot, Rabo-de-Ovelha (Rabigato), Riesling, São Mamede and Semilão.
- Recommended red grapes : Azal Tinto (Amaral), Borraçal, Brancelho, Espadeiro, Padeiro de Basto, Pedral, Rabo-de-Ovelha, Vinhão.
- Authorized red grapes : Alicante Bouschet, Baga (Poeirinha), Cabernet Sauvignon, Doçal, Doce, Espadeiro Mole, Labrusco, Merlot, Mourisco, Pical, Pinot-Tinto, Sousão, Grand Noir, Trincadeira Preta (Tinta Amarela), Touriga Nacional, Verdial and Verdelho.
Characteristics of the wines
The Regional wines of Minho are medially alcoholic, and very fresh. After undergoing the malolactic fermentation they acquire a taste and personality that are one of a kind. The reds are usually embodied, with an intense colour, The whites are very aromatic, and show light yellow tones.
