Espinhosos 2017 blends the grape varieties Avesso and Chardonnay produced at the estate. Both varietals are grown using sustainable farming practices and the vineyards are currently in a conversion process to organic production, which is to be certified in April 2018.
The 2016 winter and the first quarter of 2017 had a period of precipitation below the annual average values of the season, with temperatures within the average of previous years.
Spring was very hot and dry. The vegetative cycle began earlier than usual, with the budbreak occurring in the first fortnight of March and temperatures reaching 27 Cº. The night of March 23rd, was, however, extremely cold, with frost developing on the less sheltered locations. The month of April was exceptionally hot, with much higher temperatures than the average values. May was marked by above average maximum temperatures, while precipitation values were notoriously low for this period.
Summer was characterized by an absence of precipitation, and above-average maximum temperatures. It was a warm, and extremely dry, season, set by heat waves in mid-June and mid-July. The harvest at Quinta dos Espinhosos took place earlier than usual, on August 30th and 31st, by varietals, since the grape bunches were already at an excellent state of maturation.