The technology used in the production of wines in the Azores is very simple, since the region’s wine is produced almost naturally.
The region produces mainly dessert white wine and the most widely planted grape variety is Verdelho, a white grape variety perfectly adapted to the island’s climate and soils. The Arinto and Terrantez grape varieties are also used in the production of wine.

There are several steps involved in the making of the region’s dessert wine. First the grapes are destemmed and crushed. Afterwards, there’s the static debourbage of the must, which will ferment in oak tuns. The first racking takes place once the sugars reach a level below 5g/litre. In the last months of the year, vinous alcohol is added to the wine.

The dessert wine (Biscoitos and Pico) ages in wood for at least 3 years and has an alcohol content of, at least, 16%. White wines produced in Graciosa can only be bottled after a minimum ageing period of nine months and should have a minimum alcohol content of 10.5%.

Dessert wines have a clear, full bodied appearance, are old gold coloured and have complex aromas of spices. White wines from the Azores are fresh, dry and very fruity.

On the other hand, the islands’ climate does not allow the production of quality red wines: low insolation results in wines with low alcohol content, relatively low polyphenols and low ageing potential. This way, red wines are produced according to the methods used in the production of young wines.

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