What language is the session conducted in?

The tasting and commentary are delivered in Portuguese.

How long is the tasting?

The described session lasts approximately two and a half hours; adding the Almoço Vínico adds about 60–90 minutes.

How many wines are included?

Participants taste seven wines, focused on the new 2026 releases.

Is there an option to have lunch?

Yes — the Almoço Vínico “Memórias de Colheita” is available for an extra €35 and pairs multiple wines with a set menu.

Is the event limited in size?

Yes, the format is intimate and limited to 25 participants to allow direct interaction with Eng.º Diogo Campilho.

What if the session is canceled?

The activity is subject to a minimum number of participants and may be rescheduled or canceled if the minimum is not met; check booking terms via the referral link.

À PROVA COM... — Tasting Terroir at Quinta da Aveleda, Penafiel | Winery | Events

À PROVA COM... at Quinta da Aveleda in Penafiel, Porto, Portugal is a focused tasting that turns vineyard geology into conversation. On 25 April the Quinta opens its Sala de Provas Profissional for a session led by Eng.º Diogo Campilho, Diretor de Enologia, under the theme Região dos Vinhos Verdes – A expressão do terroir no copo. The room overlooks rows of vines that grow on largely granitic soils and feel the steady influence of the Atlantic, and the tasting frames seven 2026 releases as readings of place and variety. This two-and-a-half-hour, technical tasting is designed for people who want more than pleasant sips: it’s an exercise in sensory analysis. The format is intimate—only 25 seats—so there’s time for question-and-answer exchanges with the winemaker, discussions of castas autóctones, and a close look at how soil, altitude and maritime climate shape acidity, texture and aromatic profile. Each wine is presented as a map: parcel, soil type and the decisions that led to the bottle. Beyond the classroom, Quinta da Aveleda’s grounds reward a slow wander. The tasting room’s windows frame terraces and old estate gardens; the nearby parcels reveal different exposures and vine training that students use to compare minerality and structure. The optional Almoço Vínico “Memórias de Colheita” (available for an extra €35) extends the lesson into the kitchen, pairing Espumante Aveleda Bruto, Aveleda Solos de Xisto 2017, Aveleda Reserva da Família and Adega Velha 12 Anos with a menu that culminates in arroz de pato à moda da Quinta and tarte de amêndoa com bola de gelado. Practicalities are clear: the session is delivered in Portuguese, lasts about 2.5 hours, and is subject to a minimum number of participants. It’s ideal for seasoned enthusiasts, wine professionals, and curious travelers who value context as much as flavor. The experience stands out in the region because it treats Vinhos Verdes as a set of distinctive terroirs—granite, Atlantic exposure and native varieties—rather than a single stylistic shorthand. For visitors based in Penafiel or passing through Porto, this is an opportunity to learn directly from the person shaping Aveleda’s style, taste new 2026 expressions, and sit down to a focused food-and-wine sequence that ties vineyard, cellar and table into a single, revealing afternoon. Bring comfortable shoes for the estate’s uneven paths, a light jacket for Atlantic breezes, and a pen for notes during the sensory exercises. If you add the Almoço Vínico, allow extra time—lunch deepens the narrative and pairs traditional dishes with age-worthy bottles. Reservations are limited to 25 guests, so book ahead to secure a spot. Whether you’re cataloguing aromas professionally or widening your palate as a curious traveler, the session offers a concentrated study of place and practice and craft.