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.

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 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.

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.