António Madeira, a Frenchman of Portuguese descent, has his roots in the foothills of the Serra da Estrela. Since 2010, he has been researching sites in this sub-region that our ancestors chose as the best for viticulture—what might be termed the "Grands Crus of the Dão highlands"—and has discovered a number of old vineyards distinguished by the authenticity of their grape varieties, the characteristics and nuances of their granitic soils, and their sun exposure.
Grape Varieties: Field blend from old vines, with Jaen, Baga, and Tinta Amarela among the main varieties, accompanied by other indigenous varieties.
Soil: High-altitude granite.
Vinification: Hand-harvesting, destemming, and spontaneous fermentation with indigenous yeasts, aiming for a very gentle extraction—closer to an infusion. Malolactic fermentation occurs naturally, and the wine ages for about 18 months (or two winters) in used barrels, preserving the expression of the vineyard while avoiding the imprint of the wood.
Tasting Notes: A deep and captivating nose, featuring black fruit, floral notes, pepper, aromatic herbs, and a pronounced mineral dimension. On the palate, it is silky and expressive, with luminous, incisive acidity, very fine, precise, and focused tannins, and a tension that runs through the entire wine. The finish is long, fresh, and mineral, revealing delicacy, energy, and great aging potential.
Awards: 100/100 James Suckling (USA/2026)
