Terroir

Located in Urra, subdivided by grape variety, there are around 30 hectares of schist soils with vineyards that give rise to wines that embody the soul of Alentejo.

The grape varieties planted are typical of the Alentejo.
White grape varieties - Arinto, Antão Vaz, Verdelho and Alvarinho
Red grape varieties - Aragonez, Alicante Bouchet, Syrah, Trincadeira, Touriga Nacional and Alfrocheiro.

The vineyards, well tempered by the cool breezes that blow from the neighbouring mountains, benefit from a very particular microclimate, which allows them to produce some of the best grapes in the Alentejo.

The oenology department has Henrique Moreira as resident oenologist, always under the supervision of Rui Reguinga, one of Portugal's most renowned oenologists.

White wineTotal destemming and separation of the musts according to the pressures used during pressing. Decanting and fermentation in stainless steel vats at a controlled temperature of between 15° and 18°C. After fermentation, the wine is aged in stainless steel vats or French oak barrels. It remains in the barrels for 6 months and is pressed weekly.
Red wine: Total or partial destemming. Fermentation in stainless steel vats or lagar, depending on the desired result, with temperature control between 23° and 26°C. Daily pumping over or treading. Post-fermentation maceration for one week. Separation of the musts during pressing, according to the pressures used. Ageing in stainless steel vats or French oak barrels. In the barrels it remains for 1 to 2 years
Rosé wineTotal destemming. Gentle pressing. Decanting and fermentation in stainless steel vats with temperature control between 15° and 18°C. After fermentation, it ages in stainless steel vats