Located at an altitude of 300 meters, the Monte and Alto vineyards are dominated by white grape varieties, particularly Arinto, which forms the base of this wine. Monte has sandy-clay soil, while Alto is characterized by deep clay-based soils, essential for the structure and minerality of the wine.

The grapes were hand-harvested into 25kg boxes and immediately transported to the winery, where they were stored in a cold chamber for 24 hours. This was followed by grape selection, pneumatic pressing, and decantation. Alcoholic fermentation began in stainless steel tanks with selected yeasts. Once fermentation started, about 30% of the batch was transferred to 500L barrels and foudres. The fine lees were kept in contact with the wine.

On the nose, vibrant notes of grapefruit and lemon zest stand out, wrapped in subtle hints of crisp apple flesh, revealing precision and elegance. On the palate, it is taut and linear, with Arinto’s firm acidity setting the pace, while partial barrel fermentation adds well-integrated volume and creaminess.It finishes long, fresh, and harmonious. A wine that combines energy, purity of fruit, and depth — ideal to pair with seafood, light dishes, salads, or to be enjoyed on its own as an aperitif.

This wine originates from the vineyards of Taco, Alto, and Choupal, located at an average altitude of 300 meters. The soils are of granitic origin and have a clay-sandy texture. The vineyards are mainly trained using bilateral cordon, which optimizes both the sun exposure of the grapes and the ventilation of the leaves, providing good ripening as well as excellent fruit health. We adopted organic farming practices in 2017, evolving into biodynamics in 2020, reflecting a commitment to sustainability and promoting soil regeneration.

The grapes were handpicked in 25 kg crates and transported to the winery, where they were destemmed. Alcoholic fermentation took place in stainless steel tanks at a temperature of 26-27°C. After fermentation was complete, the wine underwent post-fermentation maceration for 5 days. Malolactic fermentation occurred naturally in stainless steel tanks, and then the wine was transferred to used French oak barrels where it remained for 12 months.

Expressive notes of forest fruits stand out, with slight hints of spices from barrel aging. In the mouth, it reveals itself to be elegant and fresh, with fine tannins and balanced acidity that provide liveliness and structure to the whole. The finish is long and persistent.

The grapes were hand-picked and carefully placed in 25 kg boxes, then immediately transported to the winery. Upon arrival, they spent 24 hours in a cold room with controlled temperature. A careful selection of bunches followed, along with pneumatic pressing and static decantation. Alcoholic fermentation started in stainless steel tanks, and the must was transferred, right after the start of fermentation, to 20-hectoliter Austrian oak foudres. After fermentation, the wine aged on fine lees in the same foudres for 12 months, promoting a delicate and balanced evolution.

The nose is expressive and precise, with well -defined citrus notes of grapefruit and lime, framed  by a slightly more pronounced yet well -integrated oak influence. On the palate, it is elegant and balanced, with freshness supported by a creamy texture and refined volume. It combines tension and precision, leading to a long and persistent finish.

This wine originates from the vineyards of Taco, Alto, and Choupal, located at an average altitude of 300 meters. The soils are of granitic origin and have a clay-sandy texture. The vineyards are mainly trained using bilateral cordon, which optimizes both the sun exposure of the grapes and the ventilation of the leaves, providing good ripening as well as excellent fruit health. We adopted organic farming practices in 2017, evolving into biodynamics in 2020, reflecting a commitment to sustainability and promoting soil regeneration.

The grapes were handpicked in 25 kg crates and transported to the winery, where they were destemmed. Alcoholic fermentation took place in stainless steel tanks at a temperature of 26-27°C. After fermentation was complete, the wine underwent post-fermentation maceration for 5 days. Malolactic fermentation occurred naturally in stainless steel tanks, and then the wine was transferred to used French oak barrels where it remained for 12 months.

On the nose, vibrant notes of black plum and ripe cherry stand out, complemented by hints of black pepper and cedar from barrel aging. On the palate, it is distinguished by its freshness, with silky tannins and well-integrated acidity, providing balance and structure to the wine. The finish is long and enveloping.

The grapes were hand-harvested and immediately destemmed. Alcoholic
fermentation took place in stainless steel tanks with controlled temperatures
ranging from 24 to 26°C. After the completion of fermentation, the wine
underwent a post-fermentation maceration period of 5 days. Malolactic
fermentation occurred naturally in the tank. Subsequently, the wine was
transferred to 225-liter barrels, where it aged for 18 months.

The vineyards are situated at an average altitude of 300 meters and are dry-farmed. The vines are trained in a bilateral cordon and have a northwest to southwest orientation. The Cabernet Sauvignon comes from the Leonilde Vineyard, which was planted in 1981. The Alicante Bouschet originates from the slope of the Sobreira de Cima Vineyard, planted in 2002.

The grapes were hand-harvested and immediately destemmed. Alcoholic fermentation was carried out in stainless steel tanks with controlled temperatures between 24 and 26°C. After the completion of fermentation, the wine underwent post-fermentative maceration for a period of 5 days. Malolactic fermentation occurred naturally in the tank. Subsequently, the wine was transferred to 500L barrels and 25hl foudres, where it aged for 18 months.

 On the nose, it reveals complexity and elegance, with notes of blackberry and cassis, spices, cedar, and a subtle touch of vanilla from the barrel aging. On the palate, it is full-bodied, with fine tannins and balanced acidity that enhance its freshness. The dark fruit remains prominent, enriched by hints of dark chocolate and spices. Extended aging in oak and bottle lends a silky texture and a long finish, with notes of coffee and toasted wood​.

Deep color. On the nose, it shows complexity, highlighting cassis, and hints of moss. On the palate, it reveals robustness, offering a velvety texture. The tannins are firm, integrating well with the acidity. The palate is generous in the intensity of black fruit, dark chocolate, and an earthy touch that lingers into a long and memorable finish.

The grapes were hand-harvested in 25kg crates and transported to the winery, where they underwent destemming and partial crushing before being transferred to stainless steel tanks. A pre-fermentation maceration was conducted at a temperature of 10ºC for about three days, after which we allowed a gradual temperature increase and the onset of alcoholic fermentation by indigenous yeast. The fermentation was carefully managed, maintaining the temperature between 23 and 25ºC and carrying out daily pump-overs as needed. After the completion of alcoholic fermentation, a post-fermentation maceration was promoted for about 5 days to encourage the natural onset of malolactic fermentation, which was completed in stainless steel. Subsequently, the wine was racked into an 18 hl barrel where it aged for 18 months, followed by bottle aging for an additional 18 months.

After a particularly rainy winter that contributed to replenishing soil water reserves, spring emerged mildly. However, May turned out to be hot and rainy, accelerating the vine cycle and causing disruptions in the flowering phase, along with increasing pressure from fungal diseases, significantly impacting grape quantity. The summer remained mild, with good temperature variations, favoring excellent phenolic development and contributing to the concentration and preservation of the grapes’ natural acidity.

The grapes were meticulously handpicked and whole-cluster pressed, with the aim of minimizing the formation of solids. This was followed by static settling, which lasted for 24 hours. After this period, the must was then transferred to used 500-liter French oak barrels, where fermentation and maturation took place over 12 months. Subsequently, the wine was left to age in the bottle for an additional four years, aiming to enhance the distinctive qualities of the Arinto grape, ideal for aged white wines.

Straw yellow color with golden highlights. Aromatically, it presents an enveloping complexity dominated by ripe citrus notes such as lime and grapefruit, complemented by nuances of peach and a subtle hint of gunflint. On the palate, it stands out for its vibrancy, driven by the characteristic acidity of the Arinto grape. It possesses a silky texture and an elegant body, harmonizing acidity with fruit in a balanced manner.