Douro

Made from Viosinho, Rabigato, Gouveio and Esgana-Cão, a dry wine, fresh, nicely structured, and fruity aromas. 

White dry flowers, green apple and tropical fruits, although it presents a sweet aroma, is quite dry. 

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.

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.

100% Chardonnay, from high altitude vines, 700mt. indigenous yeasts, and unfiltered. a limited micro production, of 950 bottles.

Lively with fresh fruit, crisp acidity, nice tannins, cloudy, apple, citrus and floral notes, unlike many Chardonnays, very mineral.

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 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.

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.

Young and vibrant red wine, made through carbonic maceration, unfiltered.

70% Touriga Nacional, 30% Touriga Franca, the grapes are set in a vat, without oxygen, for 10 days. Then, pressed, and concluding fermentation in stainless steel, were it ages for 3 months.

Bright ruby color, fresh red berries, and banana, delicate tannins, bright acidity, juicy and a very easy drinking wine.

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. 

Full bodied wine, with aging potential, unfiltered, from three diferent barrels.

100% Touriga Nacional, part of the grapes is totally de-stemmed, and foot-stomped, while the other part ferments with 30% with stems, for freshness and structure. After malolactic fermentation, stages for 9months, in used oak barrels.

Deep, concentrated ruby color, intense Violet aromas, black ripe fruits, balsamic notes, coffee and chocolate. Nice acidity, and prolonged 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.

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.

Closer to Serra do Marão, is made from a field blend of old vines, in schist soils it ferments and stages for 8 month in cement vessels. 

Presents a bright ruby color, expressive aromas of red and black fruits, flowers, pepper and mineral notes.

Light, elegant, vibrant with smooth tannins.