Azal branco

Azal Branco is a white grape variety native to the Vinho Verde region of Portugal. It is known for its high acidity and fresh, citrus flavors, making it a key component in the production of the region's light, refreshing white wines.

History

The origins of Azal Branco are not well-documented, but it is believed to have been grown in the Vinho Verde region for centuries. The grape is well-adapted to the cool, rainy climate of the region, and has traditionally been grown on high pergolas to increase air circulation and reduce the risk of disease.

Viticulture

Azal Branco is a vigorous vine that requires careful vineyard management to control yields and ensure quality. The grape has a thick skin which makes it resistant to disease, but its compact bunches can be susceptible to botrytis in wet years. Azal Branco is typically harvested in late September or early October.

Winemaking

In the winery, Azal Branco is often fermented at low temperatures to preserve its fresh, fruity flavors. The high acidity of the grape can make the wines taste sharp if not balanced by sufficient fruit flavor, so winemakers often blend Azal Branco with other grape varieties such as Loureiro or Trajadura to add complexity and balance.

Wine Styles

Wines made from Azal Branco are typically light in body with high acidity. They often have flavors of green apple, lemon, and lime, with mineral notes. These wines are usually best consumed young, although some examples can age for a few years.

Food Pairing

Due to its high acidity and fresh flavors, Azal Branco pairs well with a variety of foods. It is particularly good with seafood, especially dishes from the region such as bacalhau or sardines. It can also be enjoyed as an aperitif.

See Also

• List of Portuguese grape varieties
• Vinho Verde
• Portuguese wine

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