Temperature
A process that consists in maintaining the fermentation temperature within certain boundaries, thus increasing the extraction level of grape aromas. Various processes can be used but it is an essential stage for both whites and reds. For an adequate aging, the wines need consistent low temperatures. Serving temperatures vary from 9ºC or 10ºC for white wines, 14ºC for a young red wine and 16ºC, 17ºC or 18ºC for older red wines. Sparkling wines should be served between 6 and 8 degrees Celsius.

Terroir
French term for the influence of an unlimited number of factors determining the quality of the grapes of a certain vineyard. Soil, climate or microclimate, grape variety, drainage, management of the vine, etc.

Tinta Barroca
Portuguese designation for a grape variety grown exclusively in the Douro region and mentioned since the beginning of the 19th century in the production of Port and Douro wines. It also has some significance in South Africa in the making of table wines and liqueurs. Morphology: It can be ampelographically described by having clear green buds, crimson rims, shoots with red dorsal sides and an easily identifiable mature leaf: medium size, essentially complete pentagonal shape, flat with no creases or waves. The bunch is long and thin, with a long peduncle, weak lignification. Uniform berries with bluey-black bodies with little bloom, a thin skin (which makes it very vulnerable to hot sun), a firm coloured pulp with a large quantity of juice that has no distinctive flavours. Enological value: In cooler climates with more top soil, the wine is smooth, light and with less colour and discreet tannins, resulting is slightly fruity aromas with hits of red berries. However, the best wines are obtained in hot climates provided the sugar content does not surpass 13-14% vol/vol of estimated alcohol. Despite the fact that Tinta Barroca wines are not known for their colour, they excel for their quality, aromas, persistence of taste and the colour is stable throughout its life due to the low oxidization of this grape variety.

Tinta Roriz
An ancient grape variety which documents have shown to have existed in the Douro and Alentejo regions since the early 19th century. It is present is almost all the Wine Regions of the Iberian Peninsula and is often the base for the quality and distinctiveness of the wines. It is currently the second most grown grape variety in the Demarcated Douro Region, surpassed only by the Touriga Francesa. In the Alentejo, where it adopted the name of Aragonêz, is an essential in all red grape vineyards. In Spain, it is named Tempranillo and is the predominant grape variety in Rioja (70%) and all on of the most common in Catalunha (Ojo de Liebre), Ribeira del Duero (Tinto fino), Toro (Tinto de Toro), Mancha and Valdepeñas (Cencibel). Morphology: The young leaves are yellowy-green which give the idea of chlorosis, a condition particularly noticeable in the cold and rainy springs. They later assume a full green colour when temperatures rise to their normal levels. The adult leaf if large and pentagonal in shape, has five dark green lobes and a wavy leaf blade. It also has long and convex points. During spring, the shoots have red streaks along their dorsal side. It produces medium/large sized coned and medium-compact bunches, although sometimes the number of grapes can be quite low when there is more significant coulur. The grape itself has a uniform rounded shape, has a medium size and a thick bluish-black skin. Enological value: In relatively fresh soils, this grape variety produces increased yields, albeit the colour becomes less intense and the tannins more aggressive with hints of wood and herbaceous. The flavours, which normally evoke red berries (cherry, redcurrant and raspberry), are also less evident in these areas. In dry soils with plenty of sunshine, the grape vine’s quality develops its full potential: despite producing medium alcohol content and relatively low acidity, it possesses an intense colour with potent and noble tannins. The colour and structure are stable over time, permitting the aging in bottle or wood. It is a variety that does not oxidise easily and can maintain its shades of red. Its aromas range encompass small black fruits (blackberry, black cherry, …), jam and spices.

Tinto Cão
A grape variety grown in the Douro region for various centuries, having already been mentioned in 1790 by Lacerda Lobo who identified it at Sabrosa and Alijó. Rebelo da Fonseca (1791) also speaks of it…“from the Upper Douro grape varieties that good wine is made…”. Despite having been quite a popular grape variety in some areas of the Douro region, it was later forgotten, most likely because it does not produce good yields. However, its great potential was rediscovered in the 1980’s and there has been some recovery of this variety. Nevertheless, it is still not widely grown in the region. Morphology: It is easily identified in the field due to its very peculiar ampelographic characteristics: good sized shoots, long joints, protruding joints with red streaks on the dorsal side; a relatively large, flat, pentagonal leaf without blisters and of a yellowishy-green colour that distinguishes it from all other varieties; medium sized straight points and a peculiar sinuse in the shape of an open U; small sized and medium-compact coned bunches with small, rounded, uniform blueish-black berries with a lot of bloom, a thick skin, firm coloured pulp and a unique taste. Enological value: In order to obtain the best quality, it should not be harvested until the grapes reach a level of 12.5-13% estimated alcohol, thus providing a good colour albeit inferior to the Touriga Francesa, Touriga Nacional, Tinta Barroca and the Tinta Roriz. Aside from this, one should not expect a intense colours during the first couple of years of the vine. The aromas of mature fruits is also not as discernible as in the other grape varieties. However, with age, this wine is very pleasant and elegant, has very unique aromas that vary between sweet and floral, when they originate from cool climates, and peppery when grown in dry and hot ones.

Touriga Franca
Despite being the most widely grown and exclusive grape variety of the Douro region, it is not possible to determine exactly when it appeared. It is only officially described in 1940 and although Gyrão (1822) and Villa Maior (1866) speak of a Tinta Franca, it is not possible to verify whether it is the same variety. Morphology: It may be ampelographically described in the following manner: cottony white buds with a crimson rims, young leaves are copper coloured with medium to strong antocianic pigmentation, red streaks on the dorsal side of the shoot; the adult leaf is medium sized with 3 lobes, lightly marked upper sinuses, dark green flat leaf blades that are slightly irregular at the periphery with pronounced wrinkles and short convex points. Petiole sinuses with slightly overlapping lobes. Medium sized and compact bunches. Short peduncles with strong lignification. Medium sized, rounded and uniform blueish-black berries with bloom, firm colourless pulp that is not particularly juicy or distinctive in taste. Enological value: Although not as concentrated as the Touriga Nacional, the wine is robust with good colouration and structure, intense aromas with hints of red fruits, blackberry and, sometimes, rock-rose. It requires dry and hot climates in order to develop its full potential.

Touriga Nacional
The Touriga Nacional grape variety is often considered the best of the Portuguese grapes due to the intensity of its colour, aromas, complexity and aging capabilities. Seventeenth century bibliography mentions the importance of this variety in the Douro and Dão regions. Historically, the best Port wines included Touriga Nacional, especially old tawnies and vintages. Morphology: The Touriga Nacional grape variety is robust and large. The grapes are small, dark blue and have a slightly oval shape. The must is not very coloured and the skin has a high concentration of aromatic substances and phenols. Medium sized and not very compact bunches. The leaves are flat and pentagonal, average size, dark green in colour, and generally have five lobes of petiole sinuse in the shape of an open U. Enological value: Wine produced from the Touriga Nacional possesses smooth, well-rounded and warm aromas that evoke memories of very mature wild red and black berries with some floral elements, predominantly violets. In good years, it produces an excellent sweet and resinous perfume similar to rock-rose. It has a balanced mouth-feel that becomes very smooth with the maturing of the wine. In particularly good aging conditions it provides an overwhelming sensation of fruit, evoking memories of blackberry jam with soft tannins and long aftertaste flavours of wild berries. Even when not at its optimum age, it nevertheless provides excellent wines with more unstable characteristics and more aggressive aromas and flavours. The tannins become thicker but nonetheless are easy and pleasant to savour.

Trajadura
Grape variety grown all over the region; a high quality variety that produces musts with delicate aromas and naturally lacking in acidity, thus giving the wines an intense colour of golden straw, intense aromas that remind one of ripe tree fruits (apple, pear and peach), macerated and soft, warm and well-rounded flavours. This variety is very robust and is compatible with the majority of the grafts used in the region. On average it produces 1 or 2 blossoms per shoot which arises to medium sized but heavy and compact bunches, thus making it a very productive grape variety. It is a variety that has a short cycle, since it is the last in budding and the earliest to ripen (like the Alvarinho).