Region dominated by shades of green lush vegetation typical of a region with plenty of moisture. However, the name Vinho Verde is not only due to the surroundings where the vines grow: is this region produces a wine that is typically acidic, light, mildly alcoholic and great digestive properties.
The Green Wine has origins in the Minho region, located in the north of Portugal, and is also known as Vinho Verde and Young Wine, opposed to mature wine and it is meant to be consumed within a year of bottling. The following Green Wine selection is composed by Rosé Wine, also known as Rosado, is made from a wide variety of grapes, and may be the oldest known type of wine. It incorporates some of the color from the grapes skin, but not enough to qualify it as a red wine, and can be found across the globe. The color of Rose wine can range from a pale orange to a vivid near purple, depending the grape varieties used and the winemaking techniques. The skin contact is one of the methods to produce rosé wine, when the black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice from one to three days period. The Saignée (from French bleeding) method is applied when the winemaker desires to impart more tannin and color to a red wine, where some of the pink juice can be removed at an early stage. The Vin Gris are wines made from the immediate pressing of red skin grapes without any maceration time.
The Green Wine has origins in the Minho region, located in the north of Portugal, and is also known as Vinho Verde and Young Wine, opposed to mature wine and it is meant to be consumed within a year of bottling. The following Green Wine selection is composed by red wine. The red wine is a type of wine made from dark-coloured (black) grapes, and has a range of colours, deriving from intense violet color derived from typical young wines, brick color from mature wines, and brown color from the most older red wines. The red wine production involves picking the grapes by hand or machine, destemming and crushing, involving the mixture of individual berries, whole bunches, stems, and leaves, originating the must. The must is pumped to a vessel, or a tank made of stainless steel, or an oak vat, for fermentation. With the purpose to prevent oxidation, it is added Sulphur Dioxide when the grapes arrive at the winery, and some winemakers prefer to chill the must to around 10°C (50°F), to allow a period of pre-fermentation maceration ("cold soaking"), of between one and four days. The inoculation and fermentation process to start the alcoholic fermentation, in which sugars present in the must are converted into alcohol with carbon dioxide and heat as by-products. After this process, occurs the separation of solid and liquid phases, where skins float to the surface, forming a cap. Fermentation produces heat and it needs to be controlled by different refrigeration systems to prowl the temperature of 25-28°C; 77-82.4°F. The density and temperature of the fermentation is checked once or twice per day, with the objective to be proportional to the sugar content, falling each day as the sugar is converted into alcohol. A second microbiological transformation commonly takes place after the alcoholic fermentation of red wines, and the red wine is usually racked (decanted) off its lees (dead yeast cells and other solids). Most red wine is aged in stainless-steel or concrete tanks, or in small or large oak barrels for some period before bottling, though this can vary from a few days, up to 18 months or more. Finally the red wine pass through undergo fining, which is designed to clarify the wine and sometimes to correct faults such as excess tannin, and then are filtered to eliminate any remaining yeast cells and bacteria, and then bottled.
The Green Wine has origins in the Minho region, located in the north of Portugal, and is also known as Vinho Verde and Young Wine, opposed to mature wine and it is meant to be consumed within a year of bottling. The following Green Wine selection is composed by Alvarinho. Alvarinho is a white caste from Vitis vinifera species, and is the noblest Portuguese white caste, producing high quality wine. The Alvarinho wine has intense color (straw color), with citrus reflexes. The flavour is intense, distinct, delicate, soft, round, bodied, persistent and complex, ranging quince, peach, banana, lemon, passion fruit and lychee (fruity), the orange blossom and violet (floral character), hazelnut and walnut (character almonds) and honey (caramelized character). The wine has Portuguese origins in the regions of Monção and Melgaço, territory with 700 years of history, magnificent castles, and tradition in the cultivation of wineyard. This county has a microclimate characteristic that reflects the wine in taste and value of acidity that no neighboring county or region is able to translate in the wine Alvarinho caste. The caste has grapes very rich in sugar, and yet provides a reasonable content of organic acids. The caste is moderately vigorous but quite rough, with a high fertility rate, has often 3 inflorescences per launch, giving rise to very small curls, winged and fairly compact. The lands are dry and enhance the wine quality.
The Green Wine has origins in the Minho region, located in the north of Portugal, and is also known as Vinho Verde and Young Wine, opposed to mature wine and it is meant to be consumed within a year of bottling. The following Green Wine selection is composed by White Wine, produced exclusively from white grapes juice, and the consumption is ideal with light meals and aperitifs. White wines are more refreshing, lighter in both style and taste, and are ideal to drink in the spring and summer occasions.
Producer: Sociedade dos Vinhos Borges S.A.
Producer: Caves do Casalinho, SA
Produtor: Caves Velhas
Producer: Quinta das Arcas
Producer: Quinta Naíde
Producer: Caves Velhas
Produtor: Sogrape vinhos
Producer: Quinta dos Ingleses
Producer: Casa Agrícola de Compostela
Producer: Quinta de Lourosa
Producer: Quinta de Melgaço