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lapo bartalesi

on 30 March 2016

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Portoguese Wine Appellation
an inextricably link to a particular region, place or traditional denomination with specific characteristics deriving from the local terroir
These wines are subject to strict rules of control in order to guarantee authenticity and quality and can be labelled as DOC
specific region named on the label, produced with at least 85% of grapes of that region and can be labelled as “Vinho Regional”
Wine not fitting into the above categories is simply known as ‘Vinho’
Not only Port wines
wildest and most mountainous wine region
steep slopes along Douro river's banks on poor schistous soil
Baixo Corgo, Cima Corgo, Douro Superior sub-regions
Tinta Roriz, Touriga Francesa, Touriga Nacional, Tinta Barroca, Tinta Cao
Gouveio, Malvasia fina, Moscatel, Rabigato, Viosinho
Vinho Verde
Cool and rainy region from the spanish border to Porto
Fertile, granite soils
High acidic wines
Louriero, Trajadura, Arinto, Avesso, Alvarinho
Mild, maritime north-western coastal area
Clay-limestone and sandy soil
Sparkling wine area
Maria Gomes, Arinto, Bical, Cercial
Chardonnay, Baga
Red international grapes
Surrounded by mountains, protected from extreme climate conditions
Cool nights, slow ripening, good acidity and aroma
Poor and granitic soil
Touriga nacional, Alfrocheiro, Tinta Roriz (Aragonez)
most popular table wine region
high "Vinho Regional" production
undulating plains and gentle hills on variable soil
schist, marble, granite, limestone
Aragonez, Alicante
Antao Vaz
Setubal Peninsula
Flat, sandy, coastal wine district
Mediterranean climate
hot, dry summers and mild but rainy winters
Muscat de Setubal
very sweet, fragrant wine, with candied orange flavours, floral and raisiny when young, developing nutty, toffeed aromas with maturity
850 km south from Portugal, and 600 km west from the Moroccan coast
subtropical climate with abundant rainfall, hot summer and mild winter
during the Portuguese Empire the island of Madeira was perfect for the wine supplies towards East
sometimes the wine of Madeira came back to the continent and surprisingly the wine was completely oxidized and “cooked”
Estufagem process
The wine is being poured in a container, usually a wooden cask, and heated to a temperature of 40-45° C (104-113° F) for a period ranging from three and six months
Grape Varieties
Malmsey (Malvoise)
Tinta Negra Mole
Madeira's Style
Solera & Vintage
Tinta Barroca
Alcohol, body, aroma
Tinta Roriz
Body, flavor, aroma
Making Port
The grapes used for the production of Port are pressed in concrete tanks called
24 hours of maceration
Fermentation is stopped at half sugar-conversion, adding grape brandy until 20% of alcohol
Ten different styles of Port
Ports aged predominantly in wood or tank
Ready to drink, to consume in 1-2 years
White Port, Ruby Port, Young Tawny Port, Aged Tawny Port
Ports aged predominantly in bottles
Vintage Character Port, LBV Port, Traditional LBV Port, Vintage Port, Single Quinta Vintage Port
Crusted and Garrafeira Ports
"El Marco de Jerez":
the production area
the aging area
The most popular varieties of grape in the DO Jerez wines are: Palomino Fino (95% of production), Pedro Ximénez and Moscatel
Climate: Jerez is one of the hottest wine district of all country
Eastwards, the hot mediterranean winds which dry and “cook” the grapes
Westwards, the humid ocean wind making the formation of Flor..
Albariza, 50% of chalk, San Lucar de Barrameda
Barros, 10% of chalk, east from the town of Jerez
Arenas, sand soil with a subsoil of claysoil, south-eastern coast
Styles of Sherry:
Fino, Manzanilla, Amontillado, Palo Cortado
Oloroso, Cream, Pedro Ximenez
The Douro valley is a very hard region for viticulturists
Vineyards are cultivated in terraces on very steep slopes
Torrid harvest's time temperatures
Along Douro Valley, because of the high continental temperatures, wines fermented very quickly producing astringent and very colored wines
wines were transported to the coast and from there they were shipped in England adding to the barrels a small quantity of brandy, about 3%
Schist and granitic soil
Torrid climate conditions in Douro valley
Red varietals
Touriga Nacional
Color, flavour, aroma
Touriga Francesa
Floral aromas
Tinta Cão
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