Made by ancestral method, with a blend of 5 different grapes, Arinto, Bical, Rabigato, Moscatel Galego and Alvarinho, from 500mt to 600mt altitude vines, in Schist and granite soils, in Alijó.

Manual harvest, in the begining of September, and softly pressed, fermented in stainless steel vessels, with wild yeasts, the wine is bottled before it stops fermenting. Goes through degorgement, resulting in a clear and precise sparkling wine.

Yellow straw color, with fine persistent bubbles, fresh aromas of green apple, pear, lemon zest, grapefruit and wild flowers. Dry, lively and crisp, salty and mineral finish.

Made from a field blend from old vines, with traditional Douro grapes, and traditional methods, in lagar, whole bunch, and foot-stomp. Spontaneous fermentation, in contact with its skins and must, unfiltered.

Combines citric freshness, with a vibrant acidity, high minerality, and tannic structure.

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. 

Traditional vineyard with free fermentation of whole bunches in the lagar, using carbonic fermentation. A light, old-fashioned, farmer's red wine.