Távora-Varosa was the first demarcated sparkling wine region in Portugal. Its area is bordered to the north by DOC Douro and to the south by DOC Dão, and is the smallest DOC region in the country. Its denomination as DOC happened on the 15th of November 1989, but its production as a drink dates back to the 17th Century, when Cistercian monks inhabited the region and cultivated the land.


Távora-Varosa as a region has favourable geographical and climatic conditions for viticulture. It is located between the Estrela, Caramulo and Montemuro mountains, which creates a microclimate with hot, dry summers and cold winters.


The soils are predominantly granite, thus providing excellent drainage conditions for the vines. The characteristics of the soil in Távora-Varosa make it suitable for obtaining fresh wines with high acidity, which ideal for sparkling wines.


This region lies between the Paiva and Távora rivers, hence its name. The vines are planted at around 550 above sea level in sandy granite soil, with reduced water retention capacity. One of the key factors for the wines from the Távora-Varosa region is the unique microclimate and favourable geological conditions for growing vines. The combination of the surrounding mountains and granite soils provides excellent drainage and adequate sun exposure, which contributes to the ripening of the grapes and the development of distinctive flavours and aromas.


Other key factors include the autochthonous grape varieties grown in the region, which play an important role in the quality of the wines. Castes such as Malvasia Fina, Cerceal, Touriga Nacional and Tinta Roriz are adapted to local conditions and can express the grapes' full potential.


The technique of producing sparkling wines using traditional methods is another key to the success of these wines, with a second fermentation in the bottle. This approach gives Távora-Varosa sparkling wines quality characteristics, fine effervescence and aromatic complexity. Moreover, the producers' dedication to adopting good viticultural and oenological practices, such as rigorous control of the quality of the grapes, manual harvesting, careful selection of bunches and controlled fermentation, also contribute to the production of wines of excellence in the region.


Besides sparkling wines, the region also produces fresh and aromatic white wines, especially the Malvasia Fina grape variety. Red grape varieties, such as Touriga Nacional and Tinta Roriz, are also grown in the region, resulting in good quality red wines.

Credits: envato elements;

The Távora-Varosa region has invested in modernising its wineries and promoting its wines on the national and international markets. Currently, there are several renowned farms and producers in the region that have contributed to raising the reputation of Távora-Varosa wines.


In short, the key factors for Távora-Varosa wines is the combination of the microclimate, geological conditions, native grape varieties and production techniques, combined with the passion and expertise of local producers. These elements come together to create quality wines with distinctive and tasty characteristics, especially the sparkling and white wines of the region.

Author

Paulo Lopes is a multi-talent Portuguese citizen who made his Master of Economics in Switzerland and studied law at Lusófona in Lisbon - CEO of Casaiberia in Lisbon and Algarve.

Paulo Lopes