Portugieser

Red variety - Portugieser

• General: For more than 200 years, the variety has been known by numerous names in German-speaking countries and Southeast Europe. Planted on about 4% of the area under red wine, Portugieser is considered the third most important red wine variety in Germany after Spätburgunder and Dornfelder. Regional focal points are in Rheinhessen (1,500 ha), on the Ahr (30 ha) and in the Palatinate (1,900 ha), where Portugieser has achieved a comparable status to Württemberg's Trollinger as a Palatinate Schoppenwein. The colour and the mild tannin structure suggest that it should be vinified as a Weissherbst or uncomplicated red wine.
• Cluster: The grapes are characteristically elongated, large and shouldered on both sides. The thin-skinned berries are roundish to slightly oval and often form compact clusters.
• Wine: Red currant and raspberry determine the aroma of the grape variety. Vinified as Weißherbst, the wines have a pleasant acidity and are popular as Schoppen or Schorle wines.
• Cultivation: Low soil requirements, high yield level, with strong growth. Cultivation is becoming increasingly problematic due to the climate shift and the associated earlier and earlier ripening, as this leads more and more to botrytis and volatile acidity. Ripening starts at the beginning of September.