It had always been Tiago’s dream to own his own vineyards and find himself through the wine. In 2012 he got the opportunity and, in partnership with his father, began planting himself in the Bairrada. Tiago holds two qualities above all else: freedom and friendship, both gained out of their family’s history and passion for the sea. It is this motivation that leads them to craft wines with ethical relationships, starting with the treatment of the vines all the way down to the final product in the community. In the cellar they aim to allow the wines to make themselves, setting aside anything that might distort the true expression of the grapes, while keeping an open mind to new methods that might pop up. Here co-fermentation is typical, without pumping in order to gain greater cohesion in the blends and then followed up by rest in used oak barrels for 6 months. Like their relationship with the sea, they aim to create wines of pleasure.
From five year old vines planted on clay-limestone soils near the Atlantic Ocean. The grapes are hand-harvested in mid-September, not de-stemmed, spend two days macerating and then undergoes spontaneous fermentation in 1000L lagars with indigenous yeasts for 20 days. The wine is aged on lees for 10 months in concrete tanks (15hl). Not fined or filtered.
70% Castelao Frances, 30% Alfrocheiro
From 30 years old vines planted on clay-limestone soils, the plots separated by pines and eucalyptus trees, these grapes are hand-harvested in early September, de-stemmed and allowed to macerate for 10 days. Spontaneous fermentation takes place in 6000L lagars with indigenous yeasts that lasts 30 days. Aged in 10 year-old 300L barrels for 10 months, no filtration.
Bairrada, "Maria da Graca"
90% Alfrocheiro, 10% Bical
From vines ranging from 15 - 30 years old, these grapes are hand-harvested in early September from a Clay-Limestone soil and De-stemmed before the fermentation process. Fermentation period lasts for 10 days and aged for 10 months.