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.

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.

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.

Recovers an old tradition of Água-pé , a light beverage that was used to refresh the Douro workers, in warm days. 

Is made by re-hidrating the wine pomace, of white and red grapes, after pressing. The mix goes through its natural and spontaneous fermentation, unfiltered and no added sulfites.

Pink color, light effervescence, fresh, vibrant, dry, easy to drink, and notes of wild berries.

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.

This wine is a co-fermentation of 20% white grapes (mainly Gouveio, Arinto, and Rabigato) and 80% red grapes (mainly Tinta Barroca picked from the coolest spot in the vineyard near a stream and lots of trees), that is done in old granite lagars without any temperature control. After only 4 days, the wine went to a vertical press and then aged in stainless steel tanks over the winter for a gravity-led bottling without any fining or filtration. The resulting wine is low in extraction, low in alcohol, and wildly expressive and aromatic

White wine from very old vineyards naturally farmed with minimal intervention in the cellar.