Douro

Produced in an area between Douro and Távora-Varosa, its a field blend, that contains a lot of the traditional Douro whites, like Malvasia Rei, Malvasia Fina, Sercial, Arinto, Viosinho, Códega do Larinho e Rabigato. They're co-fermented and unfiltered. 

Concentrated color, and oxidative aromas, high acidity and fresh, well structured and long finish. Notes of ripe apple, bone fruit and honey.

A low intervention orange, made from a variable batch of Gouveio, Malvasia Fina, Viosinho, Arinto e Sercial. 

The grapes ferment in a prolonged skin contact, unfiltered, no collage and minimal intervention. 

Cloudy, golden color, smooth texture, fine tennis, and high acidity. Orange peel notes stand out, dry nuts, tea, high minerality and saltiness.

From Távora-Varosa region, is a sparkling wine made through Classic Method, and long evolution.

Traditional batch of Gouveio and Malvasia Final, from high-altitude vines.

Fine, well structured bubbles, dry and creamy. Complex evolution aromas, ripe citric fruits, dry nuts, brioche and herbs. 

A traditional batch of red Douro grapes, like Tinta Barroca and Touriga Nacional, with a small batch of Viosinho for freshness and acidity.

Inspired by the Beaujolais style, ferments and ages in stainless steel, and litle skin contact. Bottled after natural decantation, unfiltered and with stabilization. 

Bright ruby color, expressive aromas of black and red berries, jam, herbs and earthy notes. Medium body, lively acidity, fine tannins, and a persistent finish.

Elegant profile, marked by ripe fruit, with very good structure and complexity. Ripe grapes of mature vine (35 years, facing south) but with the fresh surroundings of wild fruits, fine tannins and beautiful acidity.

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.