There are literary records and archaeological remains that indicate the existence of wine-growing in the northwest of
the Peninsula since Roman days, if not before. Until very recently the wines prevailing in the region were red, coarse,
acidulous and with low alcohol strength. From the 1970s onwards white wines became the region’s standard-bearers. It
was in the following decade that SOGRAPE invested in the northwest of Portugal, and today it has in its portfolio Vinho
Verde brands of a high, nationally and internationally acknowledged, quality
   
   
History | Region and Area | Density and Planting | Production and Vinification
 
 
The Quinta de Azevedo wine centre is a modern facility built by SOGRAPE in the mid-1980s, perfectly dimensioned and suited to the company’s production requirements in the Region. Its central position in relation to the vineyards optimises transportation times, thus ensuring quality gains through the arrival of the grapes at the wine centre in perfect condition.

Installed capacity is characterised by the most up-to-date technology, making possible the production of high-quality white wines: vats and materials in contact with wine are made of stainless steel, guaranteeing hygiene in the production process, fermentation takes place under temperature control, pressing is soft and the whole evolution/movement of the wine is as natural as possible. Vinification capacity is about 850,000 litres. Fermentation temperatures for the different varieties range between 14 and 17 degrees Celsius, the highest temperatures being used with Loureiro and the lowest with Pedernã.

A yeast was developed at the Quinta de Azevedo vineyards, now known as QA 23 (Quinta de Azevedo 23). It is used in the start-up and control of fermentation, and it is now also used with great success in France, Australia and the United States of America.

Quinta de Azevedo’s Oenology team is headed by Mr Manuel Vieira.
 
 
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The Quinta de Azevedo wine centre is a modern facility built by SOGRAPE in the mid-1980s, perfectly dimensioned and suited to the company’s production requirements in the Region. Its central position in relation to the vineyards optimises transportation times, thus ensuring quality gains through the arrival of the grapes at the wine centre in perfect condition.

Installed capacity is characterised by the most up-to-date technology, making possible the production of high-quality white wines: vats and materials in contact with wine are made of stainless steel, guaranteeing hygiene in the production process, fermentation takes place under temperature control, pressing is soft and the whole evolution/movement of the wine is as natural as possible. Vinification capacity is about 850,000 litres. Fermentation temperatures for the different varieties range between 14 and 17 degrees Celsius, the highest temperatures being used with Loureiro and the lowest with Pedernã.

A yeast was developed at the Quinta de Azevedo vineyards, now known as QA 23 (Quinta de Azevedo 23). It is used in the start-up and control of fermentation, and it is now also used with great success in France, Australia and the United States of America.

Quinta de Azevedo’s Oenology team is headed by Mr Manuel Vieira.