Like San Lorenzo or Sankt Laurent (St. Laurence), Portoghese or Portugieser was one of the Central European vines. Within what were the borders of the Austro-Hungarian Empire it is still a common variety. Its early ripening enables it to be cultivated at high altitudes where the other red grape varieties  do not ripen. The fact that ripens early means that it can be made into wine – using the traditional method and without  the help of Co2 steeping – sooner so that the Portoghese comes out on the market in October of the same year as the harvest. The vineyard of Cantine Monfort is in the Valsugana, near Madrano, at 500 metres a.s.l.. This wine is also part of the "Vini dell’Angelo" project in trentino to revive old varieties of vine which run the risk of dying out; more specifically it is part of the "Primi Vini" project for grapes that ripen early, enabling the wine to be put on the market earlier.
The Portoghese variety originally comes from Portugal. There is an Austro-Hungarian  document which testifies to the import of the vine from the city of Porto in 1772.

Wine-making

Traditional red-grape wine-making technique without the support of carbonic fermentation, followed by refining in stainless steel vats.

Wine

Colour: intense red, velvety.
Bouquet: distinctively fruity with delicate fruit notes where strawberries and raspberries are particularly noticeable.
Palate: dry, delicate.

Gastronomic suggestions

Light and delicate dishes.

Serving temperature

14-16° C