The Portoghese grape has a name that suggests a connection with Portugal, but it is likely that it arrived in Italy via Austria or Germany, where it is known as Blauer Portugieser. However, it can be found in many areas of Central and Eastern Europe, having been introduced to Austria in 1770 and subsequently cultivated in Germany, the Czech Republic, Hungary, Romania, Slovenia, and Croatia. The Portoghese grape variety is present in some Italian regions, particularly in Veneto, Trentino-Alto Adige, and Friuli-Venezia Giulia. In Veneto, it is cultivated in some areas of the Vicenza and Verona hills, though its spread is not very extensive. In Alto Adige, in the Val d’Isarco area, it is included in the “Klausener Leitacher” category. The Portoghese variety provides abundant yields and produces simple, full-bodied wines. The low level of acidity characteristic of the variety means that Portoghese wines should be consumed young and are not suitable for long-term aging. Despite its high yields, the Portoghese grape has low resistance to diseases (especially mold and grey rot) and requires careful vineyard management.

Ampelographic Characteristics

The Portoghese grape variety is characterized by medium-large, compact clusters, with medium-sized berries and thin skins. The plant has good resistance to cold, which explains its spread in the hilly and mountainous areas of northern Italy and other parts of Europe with cool climates.

Wine Characteristics

Portoghese is used to produce light, easy-drinking wines with moderate alcohol content and relatively mild acidity. The resulting wines are generally fresh, with fruity notes reminiscent of red fruits such as cherries and raspberries, and may sometimes have light spicy notes. These are not wines suited for long aging, but they offer an accessible and pleasant profile. They are often consumed young and are appreciated for their softness and lightness.