Pinot Tinto, Touriga and Rufete undergoing free fermentation of whole bunches in lagar with carbonic fermentation and gentle treading. From barrel to bottle. Elegant structure.
Grapes vary, according to harvest, from Chardonnay, to Fernão Pires and Moscatel Graúdo. Spontaneous fermentation, in contact with the skins, unfiltered, no collage.
Amber color, intense orange peel, apricot, tea and floral notes. Fresh acidity, smooth tannins, dry ans structured.
Full bodied wine, with aging potential, unfiltered, from three diferent barrels.
100% Touriga Nacional, part of the grapes is totally de-stemmed, and foot-stomped, while the other part ferments with 30% with stems, for freshness and structure. After malolactic fermentation, stages for 9months, in used oak barrels.
Deep, concentrated ruby color, intense Violet aromas, black ripe fruits, balsamic notes, coffee and chocolate. Nice acidity, and prolonged finish.
This wine comes from a single vineyard called Obra, facing northeast and with an average altitude of 390 meters. It is a 50-year-old vineyard, planted in the old style, with dozens of different grape varieties.
Fermentation is carried out using wild yeasts, and the wine matures in amphorae for 8 months. It has not undergone any type of filtration to preserve the wine's original elements.
The vintage of the resilient ones, the same vineyard, in the same profile of red wine with an elegant structure and long finish.
high altitude vines, of 700mt, with seven traditional Douro grapes, Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Amarela, Tinto Cão, Tinta Francisca and Bastardo.
Whole bunch foot stomped in granite lagar, spontaneous fermentation, indigenous yeasts, no temperature control, after 2 to 3 months in stainless steel in malolactic fermentation, stages for 18 months in used oak barrels, and ages in bottle before coming out to the market.
Complex, ripe red fruit, spiced notes. polished tannins, and lively acidity, that brings in balance.
Closer to Serra do Marão, is made from a field blend of old vines, in schist soils it ferments and stages for 8 month in cement vessels.
Presents a bright ruby color, expressive aromas of red and black fruits, flowers, pepper and mineral notes.
Light, elegant, vibrant with smooth tannins.
Located in Pinhão area, presents a drier climate, comparing to Baixo Corgo, also a field blend, from old vines, spontaneous fermentation and aging for 8 months in cement vessels.
Presents a deeper ruby color, red and black fruits stand out, floral notes, humid grass, white pepper and minerality.
Medium body, smooth texture, polished tannins, fresh and balanced.
Recovers an old tradition of Água-pé , a light beverage that was used to refresh the Douro workers, in warm days.
Is made by re-hidrating the wine pomace, of white and red grapes, after pressing. The mix goes through its natural and spontaneous fermentation, unfiltered and no added sulfites.
Pink color, light effervescence, fresh, vibrant, dry, easy to drink, and notes of wild berries.
Intense red in color, the nose offers a harmony between wood and red fruits. On the palate, it has smooth notes of red fruits in perfect harmony with the toasting of French oak. Balanced acidity, complex structure and freshness in a long finish.
