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Quinta de Azevedo Vinho Verde 2016
The wine matured for about 3 months in stainless steel tanks at low temperatures and was bottled following fining, tartaric ultra-cooling stabilization and filtration.
A single-estate wine, Quinta de Azevedo has a seal of guaranteed quality. The winery is also one of the most modern in the region, with infrastructure built to produce the highest quality white wines, and the most up-to-date technology for planting, cultivation, and sustainability.
Quinta de Azevedo was purchased by Sogrape in 1982. The vineyards were set up following modern planting and lay-out systems which ensure improved exposure and airing, thus better preventing diseases and making possible to grow better fruit.
The winery at Quinta de Azevedo is one of the most modern in the region. The whole infrastructure is aimed at the production of quality white wines, using the most up-to-date technology.
Quinta de Azevedo is a fresh and elegant Vinho Verde, reflecting the superb quality, diversity and potential of the region in the production of white wines.
A cheerful, translucid, lemon-yellow and slightly pétillant white wine, Vinho Verde literally means ‘green wine’ and is named after the northwest Portugese region from which it originates. The ‘green’ in the name refers to the youthful state in which the wines are customarily released and consumed, not the color of the wine.
It is typically a blend of various percentages of Alvarinho, Loureiro, Trajadura, and Pedernã (Arinto). Following initial alcoholic fermentation, a natural, secondary malolactic conversion in cask produces carbon dioxide, giving Vinho Verde its charmingly light sparkle.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.