Eschewing the traditional high-trained pergolas of the Vinho Verde region, the Azevedo vineyards were devised using a modern cordon-trained system. This ensures better exposure of the grapes and aeration of the vine canopy, which prevents disease and results in riper and healthier fruit at harvest. The vineyards are farmed following sustainable practices and cover crops are planted between the vines rows, these help to improve soil health, to absorb excess rainwater and to encourage biodiversity in the vineyard.
When Fernando Guedes acquired the historic Azevedo estate in 1982, he immediately set out to transform it and pioneered the production of quality Vinho Verde. He revolutionised the viticulture by planting 35 hectares of cordon-trained vineyards, rather than the traditional high-trained pergolas, and built a modern winery with state-of-the-art facilities for the production of fresh and elegant wines. Today, winemaker António Braga makes an impressive range of whites, all marked by a signature freshness and pure and precise flavours.
70% Loureiro, 30% Albariño/Alvarinho.
The grapes were harvested at night to ensure maximum freshness. Upon arrival at the winery, gentle destemming and crushing were carried out under the protection of inert gases to prevent oxidation and the juice was left on the skins for a brief pre- fermentation maceration to extract maximum aromatics. The juice was then racked off the skins and clarified to the desired degree. A cool ferment at 16-18°C using Azevedo’s own yeast strain QA23 ensured that the bright fruit flavours of the grapes were retained in the wine. Following fermentation the wine remained in stainless steel for three months, during which time the fine lees were stirred regularly.
Delicious with seafood and shellfish.
In the Press
Silver – International Wine Challenge 2020 (2019 vintage)