DOP

Protected Designation of Origin

Recognition: It is recognized DOP - Graciosa for the production of liqueur wines and sparkling wines.

Area: In the city of Santa Cruz, the parish of the same name and the Guadalupe Beach and Luz, in areas of altitude equal to or less than 150 m.

Soils: Brown ândicos, normal and slightly thick, and derived from basaltic rocks rególicos soil or pyroclastic materials based on basalt rock shallowness.

recommended varieties: Verdelho, Arinto, Terrantês, Boal and Fernao Pires;

Varieties authorized: Malvasia, Sercial, Generosa, Seara Nova, Rio Grande and Bical.

yield per hectare: 70 hl.

alcoholic strength by volume in natural power of musts: at least 10% vol ..

Stage: minimum of nine months.

Total alcoholic strength of wine: not less than 10,5% vol ..

organoleptic characteristics of wines: white high quality wines, light, fresh, dry and fruity.


 

DOC

Controlled Denomination of Origin

Recognition: to is recognized DOC - Graciosa for the production of liqueur wines and sparkling wines.

Area: In the city of Santa Cruz, the parish of the same name and the Guadalupe Beach and Luz, in areas of altitude equal to or less than 150 m.

Soils: Brown ândicos, normal and slightly thick, and derived from basaltic rocks rególicos soil or pyroclastic materials based on basalt rock shallowness.

Varieties: At least 80% of the total volume of the must should come from Arinto the Azores, Terrantez Pico and Verdelho.

The remainder of the total volume of the must, may come from the following varieties: Arinto, Chardonnay, Fernão Pires, Galician Gold, Generosa, Gouveio, Malvasia, Malvasia Fina, Moscatel Galego Branco, Muscat Graúdo, Rio Grande, New Seara, Sercial and Viosinho.

yield per hectare: 50 hl for liqueur wines and 70 hl for sparkling wines.

Product characteristics:

Musts for liqueur wines must have an actual alcoholic strength in minimum natural power of 12% vol.

Must intended for the sparkling base wine must have an alcoholic strength by volume in minimum natural power of 10% vol.

liqueur wines must have an actual alcoholic strength full of not less than 16% vol.

Sparkling wines must have an actual alcoholic strength full of not less than 11.5%.

Stage: Liqueur wines can only be bottled after minimal stage twenty-four months