Altitude wines

Wines from vineyards located in high or mountainous regions are fresh, light, vibrant, intense, complex and have more well-defined tannins. But how does altitude influence the wine?

Firstly, we like to mention that the term applies to vineyards located at an altitude of at least 500 metres above sea level. The international organisation created to protect and promote mountain viticulture "CERVIM - European Centre for Research, Environmental Sustainability and Progress in Mountain Viticulture" - has established this.

But what effect does altitude have on the profile of wines?
Vines at altitude are more exposed to several hours of sunlight than those on lower ground. On the other hand, for every 100 metres above sea level, the temperature drops by 0.65ºC. It means the atmosphere becomes less dense and atmospheric pressure drops, favouring the difference between day and night temperatures, which is more accentuated as you go up, originating fresher and more balanced wines. Heatwaves are softened by the cold nights, which also help to preserve grapes natural acidity and other compounds, leading to a longer and more even ripening period for the grapes. In addition, in the steep and rocky terrain of the hillsides, the vines struggle to find the water and nutrients necessary for their development producing grapes with more concentration and aromatic intensity.

Briefly, we may say the combination of the sun's ray's intensity, the accentuated diurnal and nocturnal thermal amplitudes, and the scarcity of water resources, characteristic of mountainous regions, originate fresh, intense, complex, and very balanced wines.