Terras de Cister

Terroir

• Region nestled between Serra de Santa Helena (1,102 m), Monte Raso (851 m), and Serra da Nave-Leomil (1,015 m), forming a natural barrier.
• Predominantly granitic, sandy-clay soils — light, low in organic matter, highly acidic, and rich in potassium and phosphorus.
• Temperate continental climate with hot, dry summers, wide diurnal temperature ranges, and cold winters with occasionally late frosts.
• The Távora river valley generates fog and elevated relative humidity; the Varosa is the second natural river boundary of the region.
• The orography favours mountain viticulture, with summer water deficit and precipitation concentrated in winter.

• Winemaking in the region is linked to the establishment of Cistercian monks in the 12th century, who planted the first vineyards.
• Mountain viticulture with traditional farming practices, producing wines of high natural acidity, freshness, and character.

• Wines of high natural acidity, minerality, and low alcohol, balanced between crisp acidity, alcohol, and a perception of sweetness.
• Light, supple reds; whites and rosés with notable freshness and acidity — a balance attributed to wide summer diurnal temperature ranges.

• Acidic granitic soils, poor in organic matter, directly impart minerality and high natural acidity to the wines of Terras de Cister.

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-02351
• Official trade body site — Comissão Vitivinícola Regional de Távora-Varosa