Douro

Three diferent parcels, one grape. It combines three white wines, made exclusive out of Rabigato, all vinified in the same way, but from three different vineyards. From high-altitude vines, 500mt, schist and quartz soils. Foot-stomp of whole bunch, in granit lagar, spontaneous fermentation, and aging for 12 months in cement vessels.

Pale golden color, subtle floral notes, citrus and bone fruits. Dry mouth feel, balanced and salty/mineral finish.

A light red, made from a field blend of old vines, including Touriga Nacional, Touriga Franca e Tinta Roriz. 

Natural and minimalistic aproach and unfiltered. Combines the traditional food-stomp in cement lagar, with the most part of the must, or fermentation and stage in stainless steel. 

Violet/ruby color, stands out for the high acidity, freshness, red fruit notes, vegetal and earthy notes.

A single harvest made from the best selection of old vine barrels, thought to evolve through out decades.

Produced with more extraction and whole bunch, ages for 5 years in used oak barrels, plus 5 more years in bottle, before coming out for the market. 

Concentrated, shiny color, intense notes of wild fruits, black berries, with minty freshness. Rich, structured and powerfully. Vibrant acidity, smooth tannins and long finish.

100% Rabigato, high altitude vines, 350mt, in schist soils, hand harves ted, whole bunchfoot-stomp for three hours, in granit lagar. Spontaneous fermentation, and stage of 12 months, in cement vessels.

Fuller and fruity, delicate peach aromas, apricot, and white flowers, rich, well structured, balanced and mineral.

Made from two almost extinct grapes, Donzelinho and Samarrinho, recovered from old vines. 

10 months of maceration in clay pots, coated with bee wax, no clarification or filter, a limited production of only 3200 bottles, 2021.

Golden color, floral, citric, herbal, and earthy. Fresh mouth feel, nice acidity, fine tannins, persistent and savory 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.

A Classic white, focused on altitude, minerality and complexity of old vines.

A field blend with more than 15 diferent grapes, but mainly with Rabigato, Gouveio and Viosinho, 70 to 80 year old vines, at 500mt-600mt altitude, in Alijó, in schist and granite soils.

Manual harvest, cold temperature skin contact for 24h, spontaneous fermentation. Ages for 12 months sur lees, in used oak and chestnut barrels, and cement vessels.

Golden yellow hues, complex white fruit notes, floral notes, herbs, and light smoked touch. Good volume, lively and mineral.

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. 

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.

A dry red, made with more than 20 diferent grapes, from 70 to 80 year old vines, at 500mt to 600mt altitude, in Alijó, in schist and granite soils.

Partially de-stemmed, foot stomped in lagar, with skin contact and natural fermentation. Ages for 36 months in used barrels, and rests for a full year in bottle before going out to the market.

Intense red color, complex red fruit aromas, spices and earthy notes, alies a good structure with acidity, soft and well integrated tannins

A refreshing light bodied red, co-fermented red and white grapes, palhete style. 

Roughly 50/50 filed blend, with over than 25 diferent grapes, planted together. Hand harvested from 70 to 80 year old vines, at 500mt to 600mt altitude in schist and granite soils, in Alijó.

Light foot stomping, and a brief skin contact, for 2 to 3 days, ages in cement tanks, and only 5% in used barrels. 

Slightly cloudy, rybe red, Fresh red berries, white cherry, fresh herbs, and floral notes. Crisp, mineral, and smooth silky tannins, and savory.

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.

100% Rabigato, from 20 year old vines, hand harvested, at 500mt altitude, in schist and granite soils.

Harvested at the beginning of September, and softly pressed with whole bunch. The fermentation occurs in temperature controlled stainless steel vessels, followed by 6 months sur lees, before being bottled.

Straw like color, delicate aroma of white fruits, grapefruit, lime and mineral notes. Vibrant acidity, and savory finish.

100% Tinta Francisca, from high altitude vines, in Alijó.

Natural fermentation, followed by stage in used oak barrels, preserving the elegance of the grape, light ruby color, intense and delicate aromas of spices, black berries, red fruit and smoke notes.

Elegant, fresh, velvety and soft tannins.

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.