A demarcated region, not a grape
Vinho verde is neither a grape variety nor a new wine: it is a Demarcated region. The Vinho Verde Region occupies the entire northwest of Portugal, between the Minho River to the north and the Douro to the south.
It was demarcated in 1908, which makes it one of the oldest wine regions in Europe, and is the largest in Portugal by area.
A wine can only be called green if the grape comes from there. It is a designation of origin, linked to a territory — it is not a style that can be imitated elsewhere.
The origin of the name "green"
The name comes from the landscape, not the colour of the wine. Those who arrive in Minho quickly realise: it rains, it is green all year round, and the vineyard grows high, often over the paths.
Historically, "green" was opposed to "maduro"—the wine from the hotter, drier regions of the south. The name remained, and the confusion remained.
Nine sub-regions From north to south
The region is divided into nine sub-regions, and each one produces wines with its own character: Monção and Melgaço, Lima, Cávado, Ave, Basto, Sousa, Amarante, Baião and Paiva.
Gominhães, where Quinta Picouto de Cima is located, is in the municipality of Guimarães — in the sub-region of Ave.
The grape varieties of Vinho Verde
The best known white ones are the Alvarinho, the Loureiro, the Arinto (which in the region is also called Pedernã), the Avesso, the Azal and the Trajadura. In the paints, the Vinhão, the Espadeiro and the Borraçal.
On Thursday they are 10 hectares of vineyards, with more than seven grape varieties. The ones that give the bottled wines their name are the Alvarinho, the Arinto, the Loureiro and the Espadeiro — the first three in white, the Espadeiro in rosé. They are all on the page of the Wines.
Atlantic climate and granitic soils
It is this combination that makes vinho verde. The Atlantic brings humidity and mild temperatures, without the heats that ripen the grapes too quickly; granite drains and gives minerality.
Hence the freshness, lightness and Live acidity that distinguish these wines — and that are lost when trying to do the same in another climate.
At the table with a Vinho Verde
Drink it fresh, between 8 °C and 10 °C. Too cold hides the aroma; at room temperature, what defines it is lost.
It goes well with fish, seafood, salads and snacks — and a Alvarinho with some structure it can handle more serious dishes. The rosé of Espadeiro He asks for an afternoon of warmth and food at hand.