With justified reasons, the Vinho Verde may be considered a direct product, naturally created from the regional conditions and without technological artefacts.
Therefore its technology is extremely simple, as it makes part of a stable whole, which is the base of the statement that a wine is what the vineyard that produces it is.
Produced from musts medium rich in sugar, but rich in acid, with a low pH and sufficient nitrogen content, the fermentations are easy and total. As a disadvantage one may refer the facility and quickness of fermentation, giving origin to an abrupt rise of temperature which, specially in the white wines, is necessary to control in order to obtain de maximum quality.
A correct technique, which may seem rather simplistic to those unaware, is simply, besides a total hygiene of the winery and the machines used - the main base of its refinement, try to guarantee the best working conditions to the zymological flora.
Acid corrections or must de-acidification are not needed, desirable or advised.
With the joining of European Union and in a careful anticipation, it was foreseen a possible enrichment through the use of concentrated must and/or concentrated and rectified must which, regarding the authenticity concept, can only be accepted if it originates from the Vinho Verde Demarcated region.
The issue of the Executive Law nr. 418/83 turned this possibility real, which we think it's essential for the Vinho Verde's future.
But the main improvement of wines has to start in the vineyards, through its wise implantation, through a sensible choice of the best grape varieties in each specific case, through a careful cultivation and a good knowledge of the technology employed.