Vineyard blend in different winemaking styles. Gouveio, Malvasia Fina, Cercial do Douro and Verdelho ferment freely in tanks and barrels, partly through carbonic fermentation. Minerality and salinity, good volume and freshness.
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.
White wine from very old vineyards naturally farmed with minimal intervention in the cellar.
Red wine from very old vineyards naturally farmed with minimal intervention in the cellar.
Grapes were destemmed for a dorna, conditions of anaerobiosis were created. These remained in these conditions for 10 days, after these 10 days they were pressed in a vertical press. Finished the fermentation in a stainless steel bowl where it aged for about 3 months.
