Hoje, a produção de vinhos finos no Brasil chega a 10.000 hectares de uvas Vitis vinifera, divididos principalmente entre seis regiões: Serra Gaúcha, Campanha, Serra do Sudeste e Campos de Cima da Serra, no Rio Grande do Sul, Planalto Catarinense, em Santa Catarina, e Vale do São Francisco, no Nordeste do país. São aproximadamente 150 vinícolas elaborando vinhos finos espalhadas pelo país. A indústria vitivinícola brasileira é formada ainda por cerca de outras 1.000 vinícolas, a maioria instalada em pequenas propriedades (média de 2 hectares por família), dedicando-se à produção de vinhos de mesa ou artesanais. Ao todo, entre variedades viníferas e comuns, a área coberta por vinhedos no país é de aproximadamente 89.000 hectares, em polos localizados de norte a sul. A cadeia produtiva da uva e do vinho combina técnicas que garantem a qualidade de seus rótulos, como a colheita manual, com tecnologia de ponta nos processos de viticultura e vinificação. Nessas condições, o Brasil consegue dar origem a vinhos frescos, frutados e equilibrados, com teor de álcool moderado e muito prazeroso.
Currently, the production of fine wines in Brazil totals 10,000 hectares of Vitis vinifera grapes, divided into six main regions: Serra Gaúcha, Campanha, Serra do Sudeste and Campos de Cima da Serra, in Rio Grande do Sul, Planalto Catarinense, in Santa Catarina, and Vale do São Francisco, in northeastern Brazil. There are approximately 150 wineries producing fine wines around the country. The Brazilian wine industry also comprises approximately 1,100 other wineries, mainly located on small farms (an average of two hectares per family), dedicated to the production of table and handcrafted wines. The area of vineyards covered with table and Vitis vinefera varieties in the country amounts to approximately 89,000 hectares located from north to south. The grape and wine industry combines techniques to ensure the quality of their labels, including manual harvest, and leading-edge technology in viticulture and winemaking processes. Under these conditions, Brazil can develop fresh, fruity and balanced wines with moderate alcohol content that are very pleasant to drink.
A identidade dos vinhos desta região é moldada pela altitude na Serra Catarinense. Zona produtiva mais alta do país, entre 900 e 1,4 mil metros acima do nível do mar, o Planalto Catarinense tem solo basáltico que confere complexidade aos seus tintos, brancos e espumantes. No clima temperado e úmido, as temperaturas são bastante baixas, principalmente à noite. Esse fator influencia no calendário de colheita. Lá, as videiras apresentam desempenho tardio, e as uvas só ficam maduras entre março e abril.
The identity of the wines from this region is molded by the altitude in the Highlands of Santa Catarina state, in Southern Brazil. As the highest producing area of the country, between 900 and 1.4 thousand meters above sea level, the Planalto Catarinense has basaltic soil which provides complexity to its red, white and sparkling wines. In the humid and temperate climate, the temperatures are quite low, especially at night. This factor influences the harvest schedule. There, the vines present late performance, and the grapes are only ripe between March and April. The enterprises dedicated to the production of fine wine are concentrated in three sub-regions: São Joaquim, Campos Novos and Caçador. Together, they add up a little more than 300 hectares of vineyards dedicated to the production of wines and sparkling wines. This region also offers surprises in the Brazilian wine producing scenario. It is the cradle of the first Brazilian Icewine, elaborated by the natural method, following the example of countries such as Canada and Germany. Also in this region, there is the cultivation in commercial scale of ecologic and biodynamic vineyards. These are initiatives from businessmen tuned on the current trends in the world of wine, a very common profile among the entrepreneurs of the region.
Recentemente estive em visita à vinícola Abreu Garcia, localizada em Campo Belo do Sul, na Serra Catarinense.
A vinícola, como todos na região, é bastante jovem. A família Abreu Garcia escolheu nos anos 2000 a área de terras para desenvolver a vitivinicultura, sendo que a plantação do primeiro vinhedo ocorreu em outubro de 2006.
I have recently visited Abreu Garcia winery, located in Campo Belo do Sul in the Santa Catarina Highlands. As every winery in the region, it is a very new one.
In 2000 Abreu Garcia's family decided to buy the land and to develop viticulture in that field. The first vineyard was planted in October 2006.
The participation of Aparecido Silva, professor at the Federal University of Santa Catarina (UFSC) and Viticulture PhD by the University of Bordeaux (France) was crucial in the first stages of the project.
This research is complemented by the expertise of Jean Pierre Rosier, Enology PhD by the University of Bordeaux, and the modernity of Leonardo Ferrari, a young enologist with a degree in Viticulture and Enology by the Federal Institute of Bento Gonçalves and specialization studies in the University of Cadiz (Spain).
O envolvimento de Aparecido Silva, professor na Universidade Federal de Santa Catarina (UFSC) e Doutor em Viticultura e Enologia pela Universidade de Bordeaux (França), foi fundamental para os primeiros passos do projeto.
O desenvolvimento das pesquisas na vinícola se completa com a experiência de Jean Pierre Rosier, Doutor em Enologia pela Universidade de Bordeaux, e a modernidade do jovem enólogo Leonardo Ferrari, formado em Viticultura e Enologia pelo Instituto Federal de Bento Gonçalves.
Jean e Leonardo, os dois enólogos da vinícola, acompanharam o grupo com o qual eu estava do início ao fim da visita, e com uma disposição incrível compartilharam conhecimento e esbanjaram simpatia.
Compartilho aqui um vídeo onde eles abordam vários fatores que caracterizam o terroir, e em especial uma casta que vem se destacando muito na região: Sauvignon Blanc.
Jean and Leonardo, the winery's winemakers, hosted the group I was with during the whole visit always sharing their knowledge, enthusiasm and smile.
Here I share a video (audio in Portuguese, but with some English subtitles) where they explain main factors that make the difference in this terroir, and especially to a grape that is already standing out from the crowd: Sauvignon Blanc.
Eu acredito que vinhos bons vêm de lugares inspiradores e são feitos por pessoas talentosas, competentes e agradáveis. Os da Abreu Garcia são prova disto.
I truly believe that good wines come from inspiring places and are made from knowledgeable, skilled and likable human beings. Abreu Garcia is the proof of that.
Saúde!
Cheers!
Fonte de Informação:
www.acavitis.com.br
www.vinhosdobrasil.com.br/pt/vinho-brasileiro/regioes
www.winesofbrasil.com
www.abreugarcia.com.br
Currently, the production of fine wines in Brazil totals 10,000 hectares of Vitis vinifera grapes, divided into six main regions: Serra Gaúcha, Campanha, Serra do Sudeste and Campos de Cima da Serra, in Rio Grande do Sul, Planalto Catarinense, in Santa Catarina, and Vale do São Francisco, in northeastern Brazil. There are approximately 150 wineries producing fine wines around the country. The Brazilian wine industry also comprises approximately 1,100 other wineries, mainly located on small farms (an average of two hectares per family), dedicated to the production of table and handcrafted wines. The area of vineyards covered with table and Vitis vinefera varieties in the country amounts to approximately 89,000 hectares located from north to south. The grape and wine industry combines techniques to ensure the quality of their labels, including manual harvest, and leading-edge technology in viticulture and winemaking processes. Under these conditions, Brazil can develop fresh, fruity and balanced wines with moderate alcohol content that are very pleasant to drink.
PLANALTO CATARINENSE
The identity of the wines from this region is molded by the altitude in the Highlands of Santa Catarina state, in Southern Brazil. As the highest producing area of the country, between 900 and 1.4 thousand meters above sea level, the Planalto Catarinense has basaltic soil which provides complexity to its red, white and sparkling wines. In the humid and temperate climate, the temperatures are quite low, especially at night. This factor influences the harvest schedule. There, the vines present late performance, and the grapes are only ripe between March and April. The enterprises dedicated to the production of fine wine are concentrated in three sub-regions: São Joaquim, Campos Novos and Caçador. Together, they add up a little more than 300 hectares of vineyards dedicated to the production of wines and sparkling wines. This region also offers surprises in the Brazilian wine producing scenario. It is the cradle of the first Brazilian Icewine, elaborated by the natural method, following the example of countries such as Canada and Germany. Also in this region, there is the cultivation in commercial scale of ecologic and biodynamic vineyards. These are initiatives from businessmen tuned on the current trends in the world of wine, a very common profile among the entrepreneurs of the region.
Recentemente estive em visita à vinícola Abreu Garcia, localizada em Campo Belo do Sul, na Serra Catarinense.
A vinícola, como todos na região, é bastante jovem. A família Abreu Garcia escolheu nos anos 2000 a área de terras para desenvolver a vitivinicultura, sendo que a plantação do primeiro vinhedo ocorreu em outubro de 2006.
I have recently visited Abreu Garcia winery, located in Campo Belo do Sul in the Santa Catarina Highlands. As every winery in the region, it is a very new one.
In 2000 Abreu Garcia's family decided to buy the land and to develop viticulture in that field. The first vineyard was planted in October 2006.
The participation of Aparecido Silva, professor at the Federal University of Santa Catarina (UFSC) and Viticulture PhD by the University of Bordeaux (France) was crucial in the first stages of the project.
This research is complemented by the expertise of Jean Pierre Rosier, Enology PhD by the University of Bordeaux, and the modernity of Leonardo Ferrari, a young enologist with a degree in Viticulture and Enology by the Federal Institute of Bento Gonçalves and specialization studies in the University of Cadiz (Spain).
O envolvimento de Aparecido Silva, professor na Universidade Federal de Santa Catarina (UFSC) e Doutor em Viticultura e Enologia pela Universidade de Bordeaux (França), foi fundamental para os primeiros passos do projeto.
O desenvolvimento das pesquisas na vinícola se completa com a experiência de Jean Pierre Rosier, Doutor em Enologia pela Universidade de Bordeaux, e a modernidade do jovem enólogo Leonardo Ferrari, formado em Viticultura e Enologia pelo Instituto Federal de Bento Gonçalves.
Jean e Leonardo, os dois enólogos da vinícola, acompanharam o grupo com o qual eu estava do início ao fim da visita, e com uma disposição incrível compartilharam conhecimento e esbanjaram simpatia.
Compartilho aqui um vídeo onde eles abordam vários fatores que caracterizam o terroir, e em especial uma casta que vem se destacando muito na região: Sauvignon Blanc.
Jean and Leonardo, the winery's winemakers, hosted the group I was with during the whole visit always sharing their knowledge, enthusiasm and smile.
Here I share a video (audio in Portuguese, but with some English subtitles) where they explain main factors that make the difference in this terroir, and especially to a grape that is already standing out from the crowd: Sauvignon Blanc.
Eu acredito que vinhos bons vêm de lugares inspiradores e são feitos por pessoas talentosas, competentes e agradáveis. Os da Abreu Garcia são prova disto.
I truly believe that good wines come from inspiring places and are made from knowledgeable, skilled and likable human beings. Abreu Garcia is the proof of that.
Saúde!
Cheers!
Fonte de Informação:
www.acavitis.com.br
www.vinhosdobrasil.com.br/pt/vinho-brasileiro/regioes
www.winesofbrasil.com
www.abreugarcia.com.br