The 2018 Terroir Mineral is a testament to its name. On the nose, you’ll find subtle hints of underripe pear, yellow apple and stone. The palate is encompassed by racy acidity, with notes of fresh apples, citrus, saline and stone. Due to the high levels of acidity and alcohol, this quality Vinho Verde has ageability that will develop an extra layer of complexity over several years. Enjoy this as a patio sipper on a hot summer day, or paired with freshly shucked oysters.
Loureiro is one of the main grapes used in the production of Vinho Verde. These wines are bright and display aromas of peach, ripe citrus and white blossom. Avesso is similar to Alvarinho in style, with flavours of grapefruit and peach, but with a subtle green almond bitter note for added complexity.
Vinho Verde is located within the Minho region of northern Portugal, the largest wine producing region in the country. The region is comprised of 9 sub-regions with borders starting at the Minho River, which separates northern Portugal from Spain, and following the Atlantic coast south to Oporto. South of Oporto, the wine region’s border follows and then crosses the Douro River. Thanks to its coastal Atlantic setting, Vinho Verde’s climate is mild and damp. This makes planting, protecting and harvesting the grapes very challenging, to say the least, given the constant threat of rot, fungus and frost. Quinta de Sanjoanne is located in the Amarante sub-region of Vinho-Verde. Although Amarante is located in the Minho inland, the Quinta is just 25 km from the Atlantic Ocean.
Over the years, Vinho Verde growers have developed several creative ways to minimize threats to their grapes including trellising vines along strings and wires, arching overhead, pergola-style and even climbing up the trunks of trees. These methods were developed to grow the grapes high enough to allow air to flow around the plants. Quinta de Sanjoanne’s 14 ha of estate vineyards are planted on fertile granitic soils. All vineyards are farmed sustainably.
Grapes are manually harvested in the evening, to maintain freshness. The grapes are gently crushed and pressed, then fermented in stainless steel in order to stabilize temperature. .