Quinta de Azevedo Alvarinho 2024

The Alvarinho grapes were all hand harvested. Upon arrival at the winery, the fruit was fully destemmed and immediately cooled. The grapes were gently pressed at low temperatures to preserve the delicate aromatics, followed by a cold static decantation for three to five days (with the lees removed within the first 24 hours). Fermentation took place at controlled temperatures between 15-16°C. The wine was aged for six months on lees with frequent batonnage, with a portion (15%) aged in used French oak barrels. After bottling the wine was aged for a further 3 months prior to release.

Diogo Sepúlveda describes the 2024 vintage in Minho as “highly challenging”, but ultimately producing wines with “great aromatic profiles”. Production was lower than average due to interrupted budbreak and increased disease pressure caused by high levels of humidity throughout the vintage, as well as some sunburn sustained by the Alvarinho grapes on very hot days (+39°C) in August. These conditions necessitated meticulous intervention in the vineyards throughout the growing season. Mild temperatures and higher levels of moisture in the soils brought forward the beginning of the harvest to 28th August, one of the earliest dates ever recorded at Quinta de Azevedo. The Alvarinho grapes were all harvested by hand, at optimal levels of ripeness and balance between acidity, sugars and aromatics.