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.
Tasting notes: Loureiro grapes from small viticulture in the mountain in the upper Vinho Verde region, from sustainable vineyards. Hand harvested in the fresh morning at prime maturity. The Loureiro grape naturally macerate with skin contact in 15 hl concrete vats for 6 months. Then ages for 5 months in concrete and eggs. Malolatic completed. The long maceration brings balance to the natural intensity of Loureiro grape, amplifying the salty profile.The nose is fine and variegated, with aromas of yellow and white fruit and iodine and mineral elements. On the palate it reveals freshness and delicacy, with a pleasant salty finish. Wine made with old style artisanal method, Triple A.