Our Wines
Wines shaped by wind, stone, and time.
We make wines the way we live: close to the land, led by curiosity. Nothing added, nothing taken away. No sulphites, no corrections, no rush. Just grapes, wild yeasts, and time.
Our vineyard sits at 600m on the flanks of Serra de São Mamede. The vines grow without irrigation, digging deep into quartz and schist. We don’t spray chemicals. We don’t chase uniformity. We let each season write its own story.
In the cellar, we don’t follow recipes. We follow instinct. We taste, wait, respond. Each wine is an experiment: sometimes playful, sometimes patient. Always honest. We work with small volumes, minimal equipment, and a sense of wonder.
Our wines are made to be shared.
Each bottle carries a little wonder, a little joy. No two are quite the same—just like the memories made around them.
Open one with friends. Let the rest unfold.
Fortified by Nature, 2023
Shaped by sun, wind, and rain.
We made a red wine, then stopped the fermentation early by adding grape spirit from a neighbour. The wine aged in a big glass bottle left outside: in sun, cold, and rain. We didn’t seal it tight. We let it breathe. The result is a sweet, fortified wine with a wild heart.
Fieldblend Pet Nat, 2023
Cherry fizz.
No one knows exactly what grows on the lower slope of the vineyard. That’s part of the fun. We picked the mystery grapes on two different days, blended the fermenting musts, and bottled them while still alive. The bubbles finished forming in the bottle. It’s spritzy, juicy, and best served chilled.
Trincadeira Orange de Noir, 2023
Rhubarb custard tart in a glass.
Trincadeira is usually bold and red. Ours is not. We pressed the grapes straight after harvest, releasing just a hint of colour. The result? A pink-orange-salmon wine, fermented in stainless steel. Bright, unusual, and full of character.
Fieldblend in Stein, 2023
This one’s a bit of a wild card. We harvested whatever was growing in the lower part of the vineyard, a proper field blend of all sorts. Together we crushed the grapes, let them ferment naturally, and pressed them gently.
After fermentation, the wine was transferred into a big old stein, a stoneware vessel once used for beer. No oak. No tricks. Just fruit, ferment, and stone.
It doesn’t taste anything like beer—but it does have that clean, juicy edge. Bright, textural, and a little wild around the edges. Just how we like it.
Carbonic Maceration Trincadeira, 2023
Taste the fruit bomb.
We picked the prettiest Trincadeira bunches and placed them whole in a sealed tank filled with CO₂. The grapes fermented from the inside out. No oxygen. No pressing. Just strawberries, raspberries, and joy. A light, fruity wine perfect for a vineyard picnic.
Aragonez in Clay
Moon Trip Wine
Fresh, fruity, and mouth-wateringly bright—this wine was aged in a big, white and perfectly round clay vessel we call Luna. It’s similar to an amphora, but the clay is finer, smoother, and needs no lining. Light on its feet, yet rooted in earth, it’s a bit like taking a slow trip to the moon and back.
White Grapes Fermented, 2023
We picked a mixed plot where white and red varieties grow side by side. Most of the white grapes were crushed and pressed the same day. But around 10%? We left whole.
Those whole grapes were added directly into the fermenting juice. They sat there—quietly, patiently—through the winter in stainless steel, with plenty of headspace above. No rush. No fuss.
We racked the wine in spring. The result: Zingy, fruit-forward, and naturally bright, this white field blend carries the energy of a late summer afternoon.