Alentejano
Terroir
Natural factors
- Temperate climate with Mediterranean and continental characteristics, with mean annual rainfall of 550–650 mm concentrated in winter.
- Mean annual temperature of 15.5–16 °C and approximately 3,000 sunshine hours per year, peaking in the months leading up to harvest.
- The climatic conditions favour sugar synthesis and the concentration of colouring matter in the grape skins.
- The largest region in Portugal, encompassing the districts of Portalegre, Évora, and Beja as the natural boundaries of the appellation.
- Links to viticulture and winemaking dating back to pre-Roman times, attested by archaeological records.
Human factors
- Wine production in Alentejo dates back to pre-Roman times, attested by archaeological records.
- Foreign varieties are used alongside traditional cultivars, the result of centuries of empirical knowledge.
Product characteristics
- A sensory profile marked by fruity aromas, full body, and smoothness, maintained consistently from vintage to vintage.
- High sunshine levels (~3,000 hours/year) favour sugar accumulation and the concentration of colouring matter in the grape skins.
Terroir / wine link
- The ~3,000 annual sunshine hours, concentrated before harvest, favour sugar synthesis and the concentration of colouring matter in the grape skins.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the the caderno de especificações.
Sources
- eAmbrosia register (EU) — File number PGI-PT-A1543
- Official trade body site — Comissão Vitivinícola Regional Alentejana