Canada’s gift to the wine world is their iced vidal, a remarkably rich and intensely sweet wine made from grapes such as Riesling, Cabernet Franc, and the hybrid variety, Vidal, that have been frozen on the vine, thus concentrating the sugars.
Torres Vedras, is the area which has the largest wine production in Portugal. Here, we can find, clayey -calcareous and sandy soils, very fertile, which improve the quality and growth of grapes. The climate is mild, with an average rainfall of 700 mm per year and there are no major changes in temperature. These are the characteristics that make the wines of this region so unique.
In those vineyards you can find, among others, the varietals Castelao (also known as Periguita), Arogonez (also known as Tinta Roriz), Tinta Miuda and Alicante Bouschet. These are fully ripe in clayey-calcareous soils, in the light of the Sun and with a low rainfall. The vines grow in surface soils of low fertility and aren’t watered at any time of the year to avoid the reduction of tannins, basic elements for an excellent ageing.
The pruning of the vines during the winter and summer is performed conscientiously and with extreme care: before harvest, already after the appearance of the fruit, when necessary, some branches are removed in order to increase the quality of the grapes that remain in the plant
All these processes reduce the yield of vineyards, but keeps the appropriate quantity and quality to get the best grapes, with the better grades of acidity and tannic structure, needed for the production and ageing of our wines.
Alentejo’s modern style of intense fruit, with a richness that is quite ‘new world’ in character, soft tannins.
The Alentejo District covers about one-third of the total wine growing area of Portugal and lies between Lisbon and the Algarve in the very south. It is has been established in producing reputable red wines that have a bouquet of ripe fruits while remaining soft on the palate. They use six principle grape varieties; Alfrocheiro, Alicante Bouschet, Aragonez, Castelão, Rabo de Ovelha, Síria, Touriga Franca, Touriga Nacional and Trincadeira.
The Alentejo’s reliable warm to hot climate, consistency of vintages, improved use of premium grape varieties and state of the art winemaking techniques have played a huge of Alentejo’s wine popularity. The warm dry climate conditions are excellent for producing healthy, ripe grapes with adequate sugar levels, mature red berry flavours and soft ripe tannins. The Alentejo wine style has emerged into a very uncomplicated and fruit driven wine, and has proven to be very appealing to the public.
Alentejo’s winemaking style is very similar to new world wines, especially that of Australia. Alentejo works with ripe, healthy fruit in a warm to hot climate. They pick the grapes as soon as optimum ripeness is achieved. They are then transported to the winery for vinification as rapidly as possible.
These high, granite uplands over by the Spanish border include some of Portugal’s highest and most impressive mountains.
The climate is seriously continental, hot and dry in summer, but with very cold, long winters. In the summer and autumn heat, alcohol levels can shoot up before tannins are fully ripened, but with care and skill, good, balanced wines can be made. Ripening is easier in the southern sub-region, Cova da Beira, whose exclusive local white grape, Fonte Cal, can make rich, honeyed wines with steely acidity. Other white varieties include Arinto, Malvasia Fina, Rabo de Ovelha and Síria. The main red varieties are Bastardo, Marufo, Rufete, Tinta Roriz and Touriga Nacional. Many vines are old – a plus for quality, meaning small yields and potentially greater concentration in the grapes.
Mendoza is the capital city of Mendoza Province, in Argentina. It is located in the northern-central part of the province, in a region of foothills and high plains, on the eastern side of the Andes.
Mendoza is Argentina’s largest and most well-known growing region. Argentina boasts very dynamic-growing conditions with good soil, a wide range of vineyard elevations and accommodating sunlight and temperatures.
Emilia-Romagna is a rich, fertile region of northern Italy, and one of the country’s most prolific wine regions. Emilia-Romagna’s viticulture heritage dates back as far as the seventh century BC, ranking it among the older of Italy’s wine regions. The region’s geographical diversity is significant, and plays an important part in creating the various terroirs found here. In the west the rolling hills and Apennine peaks give way to the lower-lying plains east of Parma, Modena and Bologna, and beyond that the coastal plains of the Ferrara province, where a notable portion of the land lies just below sea level. The river Po flows west to east across all these features, marking the region’s northern border and linking the Apennines to the Adriatic Sea.
Emilia-Romagna’s wine production is divided evenly between whites and reds, the dominant vine varieties being Malvasia and Lambrusco (both in various forms), Trebbiano, Barbera, Bonarda and of course Sangiovese.
Veneto wine is a wine region in North-eastern Italy, one of a group of three highly productive Italian regions known collectively as the Venezie. The region is protected from the harsh northern European climate by the Alps, the foothills of which form the Veneto’s northern extremes. These cooler climates are well suited to white varieties, while the warmer Adriatic coastal plains and river valleys are where the renowned reds are produced.
Sicily, with its warm temperatures, hilly terrain, sea breezes and rich soil, is very similar to the growing conditions seen in the best wineries of California or Australia.
With such perfect conditions, it should come as little surprise that the country has more area under vine than any other major winemaking region in Italy – and produces more wine per-year than Australia, New Zealand and Hungary combined. And, while some Sicilian winemakers produce well-known varietals like Merlot, Chardonnay and Sangiovese, others believe that the world is ready to be introduced to such indigenous varieties as Nero d’Avola, Nerello Mascalese, Inzolia and Catarratto.