Based in the land of Baião, the estate was first established in 1991 with a family property called Casa do Arrabalde that has been in the family for six generations. The estate now spans a total of three parcels to include Quinta dos Espinhosos and Quinta de Santa Teresa. Their parcels are of low-to-moderate production in predominantly granitic soils and the estate is committed to expressing the character of the land, vineyards and varietals through not only regenerating the land through sustainable and integrated methods, but also the local community by recruiting and training local employees.

Never using herbicides or synthetic products, they have a minimal interventionist wine making philosophy so that now, in 2019, they are certified organic.

Quinta de Santa Teresa is located on the boarder of Vinho Verde and the Douro, with arranged terraces separated by granite walls. This makes it the perfect environment for Avesso, a varietal of remarkable acidity with conditions to ripen fully and reveal its true aging potential.

Certified Organic & Vegan Friendly

https://www.andwines.pt/en

Vinho Verde, Avesso

100% Avesso

From 20 year old vines planted to granite and schist soils around 230m high. Hand-harvested in mid-September, sorted, de-stemmed and allowed to macerate for four hours before spontaneous fermentation begins in stainless steel lasting for 12 months under temperature control. The wine spends a total of nine months on lees. Unfiltered.

Vinho Verde, ‘Singular’

Winemaker’s blend of Indigenous Varietals

Grapes arrive to the winery in 24kgs boxes. They are hand-selected and destemmed, before going thru skin contact process and a gentle pneumatic press.

90% of the must ferments in stainless steel vats at low temperature, the other 10% fermenting in oak barrels. After fer­mentation the wine stays on its fine lees, with batonnage, for a long period. Stabi­lization and tender filtration take place.No animal derivate is used in the process, making it a vegan-friendly wine.

Bottled in April of 2021.

Vinho Verde, Avesso, ‘Curtimenta’

100% Avesso

From 30-40 year old vines planted to mostly granitic soils with some schist, the grapes were hand-harvested on September 11th, sorted, de-stemmed and allowed to macerate for two weeks allowing spontaneous fermentation, with ambient yeasts, to begin. The entire fermentation process lasts four weeks with temperature control and the wine spends five months on lees. Unfiltered.