HARVEST & VINTAGE NOTES
Vinho Verde is traditionally non-vintage and consumed quickly, so the
wine on the shelf will always be a fresh bottling. The way to make a
proper Vinho Verde is to suppress the malolactic fermentation and inject
carbon dioxide at bottling to give the wine its characteristic spritz.
The wine is produced at Quinta de Azevedo in the Barcelos commune—the
top quality area for Vinho Verde production. Pneumatic presses are used
for gentle pressing to extract free run juice. A slow fermentation takes
place under controlled temperatures of 61°F (16°C), to protect the
character of the Loureiro grape. Broadbent uses a special yeast (QA21)
which gives a special character to the wine. This yeast was developed in
their vineyards, and is now used all over the world.
Learn more at
broadbent.com