S. João da Pesqueira

Portugal

Douro

ORGANIZAÇÃO

DOURO’S

WINEWORKSHOP

The Professional School of Alto Douro - ESPRODOURO, created by the

municipality of S. João da Pesqueira and the Agricultural Credit Bank of

Douro and Coa has as its object the promotion and development of

education and vocational teaching.

São João da Pesqueira isthe oldest charterconcerning thePortuguese territory,granted by Fernando "OMagno" in the context ofthe campaigns ofreconquest [1057-1058].The Douro Region,declared as WorldHeritage of Humanity byUNESCO, produces thefamous Port Wine andDouro Wines ofincomparable prestige.

The landscapes of thisregion, endless successionof torn slopes that mendrew, surprised by hisgreatness, having thevineyards as dominantbrand and the Douro Riveras root and identity.

Given the history,culture, potential of theregion and quality of thewines produced here,we want to provide youa general perspective ofthe region and relevantknowledge in the winearea, always in atouristic perspective anda leisure environment.

Viticulture and enology of the Douro Region

Wine tasting

Módulos01

Time 17 hours and 30 minutes

Aims

Acquire knowledge related to themorphology and physiology of the vine;vegetative and reproductive cycle; ecologyof wine, always based on the traditionalgrapes of Douro. Acquire general knowledge about thevarious stages the wine production.

Contents The ecological requirements of the vineyard and edaphoclimatic factors favorable to their development Techniques and installation operations Techniques and conducting operations Techniques and maintenance operations Techniques and harvest operations The Portuguese grape varieties and their distinctive factors Oenological hygiene Collection, transport and reception of grapes at the winery Treatment of grapes for fermentation Alcoholic fermentation - transformation of the must into wine Conditions that affect alcoholic fermentation Malolactic fermentation -transformation of malic acid into lactic acid Conditions that affect the malolacticfermentation Wine Conservation - topping, racking and stage Wine finishing processes Bottling wine

Time 4 hours

Aims

Properly evaluate a wine, identifying colors, aromas and flavors, as well as recognize their major defects. Recognize the levels of DOC Douro wines and the main categoriesof Port Wine.

Contents The organs and senses

Description and operationEyesNoseMouth

Visual aspect of the wineClarityColour - Tone and intensity

Elementary Aromas Odor Identification Elementary flavors Training flavor - sweet, sour, saltyand bitter Sensory analysis of white wines Sensory analysis of red wines Key proof of defects in wines Sensory analysis of port wines

Módulos

Wood and wine Gastronomy of the Douro Region

02

Time 9 hours e 30 minutes

Aims

Identify wines aged in wood. Recognize the change of profile of a wine aged in wood.

Contents The wine aging in wood

Wine with capacity for aging in woodThe costs of wood stageThe time of wood stage

Changing the organoleptic profile of thewine aged in wood

New WoodUsed wood

The manufacture of barrels Types of Wood Drying Toasting

Barrels Alternatives Staves Application Method

Caring for the cleaning of the woods Contaminants Detergents - method of use andeffectiveness

Time 3 hours

Aims

Harmonize the Douro and Porto Wines with the cuisine heritage of theAlto Douro.

Contents Recognition of the Traditional Foodand Pastry. Harmony between the Douro Winesand the traditional Gastronomy Harmony between the Douro/Porto Wines and the traditional Pastry

Cork and wine

Módulos

Landscape of Douro

03

Time 6 hours

Aims

Recognize the natural and cultural heritage of the Alto Douro Wine Regionand the Douro / Porto Wine routes.

Contents Location and territorial organization Geographical position as one of thebiophysical characteristics of the territory Climate factors and their geographicalclimate Dynamics Diversity and soil usability Routes and its touristic attractions(wine, food...) Natural and Cultural Heritage of São João da Pesqueira

Time 4 hours

Aims

Recognize the importance of cork for the Douro / Porto wines.

Contents Cork

Characterization of the cork oakand cork Properties and chemicalcomposition of cork Cork anomalies

Selection and classification of cork Gauges Visual Classes Anomalies

Identification and traceability of corkstoppers Products and their respectivecharacteristics with impact to theperformance of the cork Acceptance/rejection values of corkstoppers The importance of cork in the wine

TIMETABLE 04

MINIMUM NUMBER OF STUDENTS

15 students

PRICE

€ 200.00/student

ADDITIONS

Transportation from the Porto airport to S. João da Pesqueira andthe return to the airport;

Accommodation in dormitories; Breakfast, lunch and dinner; Wine tasting - provided in the study program; Visits to the Douro Region - provided in the study program;

EXCLUSIONS

The travel to the Portuguese airport

TEACHING LOCATION

County of S. João da Pesqueira Douro Portugal

Exclusivity to the IFT Macau

05 Informations

Contact details06

ESPRODOURO – Escola Profissional do Alto DouroRua Oliveira dos Amores5130-338 S. João da Pesqueira

www.esprodouro.com esprodouro@mail.telepac.pt phone number: 00 351 254 481 033