Dão DOC

Did You Know?

• The region became a Denominação de Origem Controlada (DOC) appellation in 1908.
• The maximum yield for red wine grapes is 70 hl/ha, while for white wine grapes it is 80 hl/ha.

History

The push for official recognition of the Dão region was led by aristocrat and winemaker João de Sacadura Botte Côrte-Real, considered 'the most enlightened viticulturist of his generation.' He modernized winemaking processes and raised standards. His most celebrated estates were Quinta da Aguieira and his wife's Quinta da Bica. The Dão was first officially recognized as a Região Demarcada in 1908.

In the 1940s, Prime Minister António de Oliveira Salazar's government instituted new regulations establishing mandatory use of co-operatives with exclusive privilege to grapes grown in the region. Despite its intent, the regulations had an adverse effect, promoting stagnation due to lack of competition, with some co-operative firms releasing inferior quality wine and even practicing un-hygienic winemaking. In 1979, Portugal's application to the European Union prompted authorities to overturn these rules, as the EU discouraged monopolistic practices in the wine industry.

Viticulture and wines

The area is home to several dozen varieties of indigenous grapes, with the majority of wine production made from Touriga Nacional, Tinta Roriz, Jaen, Alfrocheiro Preto, and Encruzado. 80% of the region's production is in red wines, with DOC regulations stipulating that at least 20% of the production must be from Touriga Nacional. Some top reserve wines may carry the designation Dão nobre. Another reserve designation, Garrafeira, requires wines to be 0.5% higher in alcohol content than the 12.5% minimum and to spend at least two years aging in oak.

The maximum yield for red wine grapes is 70 hl/ha. The red wines tend to be very tannic due to prolonged periods of maceration during winemaking. Many producers make liberal use of French and Portuguese oak. Historically, white wines were known for being over-oxidized and full-bodied, but more modern winemaking has been producing white wines that are fresh, fruity, and fragrant.

The Encruzado is the principal grape of the area's whites, with some blends of Malvasia Fina and Bical. Garrafeira white wines require at least 0.5% more alcohol by volume than the 11.5% DOC minimum and at least 6 months aging in oak. The maximum allowable yields for white wine grapes is 80 hl/ha.