Ripening Process

Unripe grapes contain no sugars, pigments or aromatic compounds, and are very rich in organic acids and tannins. As they ripen, the berry color gradually changes, tannin and acid levels fall, and sugars, pigments and aromatic compounds increase. Each component develops at its own pace until an optimal balance is reached, which, ideally, should coincide with the harvest date.

As is well known, some varieties ripen earlier than others, so monitoring should begin with the earliest ripening vineyards, since overripening may have a negative impact on quality, particularly reducing acidity and altering aromas.

Among the Vinhos Verdes white grape varieties, Alvarinho and Fernão Pires are the earliest to ripen, followed by Trajadura. Vinhão, Padeiro and Alvarelhão are earlier ripeners among the black grape varieties, whereas Espadeiro matures later.