Porto
Styles
Principal grape varieties
BarcaPatorraViosinhoVitalPetit Bouschet (Bouschet Petit)Sevilhao (Corbeau)SercialPinheira Branca (Jampal)BicalNevoeiraDoña Blanca (Siria)BarretoBastardo (Trousseau Noir)SémillonBatocaCornifestoBranco GuimaraesBranco Especial (Madeleine Royale)Bragao (Barreto)Malvasia PardaMalvasia PretaMalvasia Rei (Palomino Fino)TamarezMalvasia FinaRatinhoMarufoMelraVerdelho (Verdelho Branco)Caramela (Luglienga Bianca)MalandraArintoRabigato MorenoRabigatoRabo De OvelhaVerdial Branco (Alva Verdial)FolgasãoTrincadeiraSarigo (Cayetana Blanca)Carrega BrancoCarignanFernao PiresCarrega TintoVarejoaCercialCastelaoSantareno (Etraire De La Dui)AramonCastelaAragonez (Tempranillo Tinto)SamarrinhoCasculhoTinto Sem NomeGrangealAlicante Bouschet (Alicante Henri Bouschet)Grand NoirTinta MesquitaS. Saul (Cinsaut)Tinta MartinsTinta Lameira (Parraleta)Côdega Do LarinhoGouveio RealGouveio EstimadoTinto CaoCidadelheTinta Penajoia (Peloursin Noir)Tinta Tabuaço (Tinta De Tabuaco)Tinta PomarTinta PereiraChasselasAlvarelhao BrancoConcieiraGouveioJampalTouriga Branca (Branco Gouvaes)Touriga FêmeaAlvarelhao CeitaoTouriga FrancaTouriga NacionalTinta AguiarAlvarelhãoTinta FranciscaTinta FontesTinta CarvalhaRufeteValdosaValente (Heunisch Weiss)Tinta Bastardinha (Alfrocheiro)Tinta BarrocaJaen (Mencia)RoseiraGonçalo PiresMourisco De TrevoesMourisco (Marufo)LourelaPortugues Azul (Portugieser Blau)Donzelinho TintoDonzelinho BrancoAvessoSousao (Vinhao)BagaDiagalves (Diana Hamburg)Estreito MacioEspadeiro (Eugene Duret)Mondet (Durif)EngomadaMourisco De SementeMourisco Branco (Cayetana Blanca)MoretoPreto MartinhoMoscadet (Meslier Saint Francois)Moscatel Galego BrancoPraça
The Portuguese regulator (IVV) does not distinguish principal vs accessory varieties — every authorised casta is listed together in the caderno de especificações.
Terroir
Natural factors
- Region surrounded by mountains; the serras of Marão and Montemuro block humid westerly winds.
- Stony soils with no alternative use; viticulture on socalcos on the steepest slopes.
- Extreme continental climate: very cold winters, very hot and dry summers; minimal rainfall in July and August.
- The north bank is exposed to dry southerly winds; the south bank faces cooler, more humid northerly winds.
Human factors
- Fermentation is arrested by the addition of grape spirit (aguardente vínica), preserving residual sugars above 17.5 g/L from the grapes.
- Harvest on extremely steep socalcos; traditional vinification in stone lagares, today predominantly carried out in mechanised centres.
Product characteristics
- Vintage Porto is described as deep ruby, full-bodied, with very refined aromas and palate, produced from a single harvest.
- Porto displays an enormous diversity of styles with unparalleled aromatic richness and intensity, and very high persistence of aroma and flavour.
Terroir / wine link
- The serras of Marão and Montemuro block humid westerly winds, creating the warm, dry microclimate that shapes the character of Porto.
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 PDO-PT-A1540
- Official trade body site — Instituto dos Vinhos do Douro e do Porto