Most of the property’s plots are planted with a mixed vineyard, featuring a remarkable diversity of white and red grape varieties.

However, special attention was given to the red grape varieties planted in the vineyard located at the highest elevation on the property. Situated at an altitude of 550 meters and rooted in the granitic soils of the Serra da Estrela, this vineyard became the site of our experimental trial, resulting in a special wine called Vinho de Parcela.

Fermentation is a long process, lasting approximately 25 days, including about 10% whole clusters. Pump-overs during fermentation are gentle.

After its first winter in stainless steel tanks, the wine ages for another 18 months in 500-liter barrels.

Viticulture by Carlos Veiga

Winemaking by Mariana Salvador