The vineyards, situated at a unique altitude (700–750 meters), feature the grape varieties characteristic of this region and comprise three plots, each with its own distinct characteristics: the Alvandeira vineyards, with clay-loam soils; the Souto vineyards, which feature a transition between granite and schist; and the Castelo vineyards, which consist of granite and quartz.
Organic production, a terroir steeped in history, and the setting framed by the Douro, Côa, and Águeda rivers all contribute to the unique profile of the wines from this estate.
Fresh grapes at their peak of ripeness, hand-picked into 20-kg crates, are transported to the winery, where they undergo careful manual sorting, destemming, and gentle crushing. Primary fermentation takes place in stainless steel tanks. Secondary fermentation takes place in the bottle, following the classic method, followed by aging in the bottle for 48 months. Disgorgement will take place in September 2024.
Winemaker: Luis Santos
