Built with passion for winemaking and respect for the land
Our vineyards were layed out and planted in Cortém in fields not used for 30 years. We sourced the sixteen different grape varieties now growing in the vineyards from Portugal and France, using them for the blends we make.
All the work is done by us and a small team of local people.
The wines are made traditionally with hand-picked grapes, de-stemming, crushing and 2 days of cold maceration until fermentation starts with natural yeasts at first. To finish the fermentation we add a standard yeast from the champagne region.
Fermentation is for 3-4 weeks in open tubs of 1000 litres each, with covering to exclude air and maintain humidity of the cap, and with manual press-down twice a day, waiting until all fermentation has ceased.
The new wine is racked and the pressing is done in a traditional manual basket press.