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.
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.
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.
Located almost at the border with Spain, the dryest and warm area in Douro, its a more structured and fuller body wine, compared to Cima Corgo, or Baixo Corgo, but follows the same recipe, field blend from old vines, spontaneous fermentation and stage for 8 months in cement vessels.
Bright, deep, ruby color, ripe red and black fruits, floral notes, smoke and spices. Bolder body, firm but polished tannins, and fresh minerality to balance out the ripeness.
A wine that combines Arinto, Viosinho and a filed blend from old vines. Spontaneous fermentation, indigenous yeasts, and no degorgement, keeping the fine lees in bottle.
Cloudy and creamy, pear, lime and floral notes, tense acidity. Grapefruit, bone fruit, minerality and brioche.
