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Region

Region

Dão, Seia

Varieties

Varieties

Jaen, Baga, ..

Production

Production

n/d

Vineyards

Vineyards

n/d

António Madeira, french of portuguese descent, has his family roots in the foothills of Serra da Estrela, sub-region of Dão.

História

O Dão pertence aqueles sítios prediletos para a produção de grandes vinhos

Since 2010, António Madeira has been researching in this sub-region the locations that his ancestors chose as the most suitable for vineyards, those that we could call the “Grand Cru” of the Dão mountain range. It has thus come to find, recover and cultivate a series of old vines that stand out for the genuineness of their varieties, for the characteristics and nuances of their granite soils where their roots sink deeply and for their exposure to the sun.

The winemaking philosophy respects the grapes, nature and the oenophile, focusing on the search for the expression of the terroir of Serra da Estrela. No oenological product is used other than sulphurous. Fermentations start naturally, with indigenous yeasts. Little extraction is seek. Control the temperature with bags of ice and the cold of mountain nights. Malolactics runs until spring in used barrels. The rackings were carried out by gravity and jugs. In summary, methods focused on the expression of terroir!

António Madeira, french of portuguese descent, has his family roots in the foothills of Serra da Estrela, sub-region of Dão.

História

O Dão pertence aqueles sítios prediletos para a produção de grandes vinhos

Since 2010, António Madeira has been researching in this sub-region the locations that his ancestors chose as the most suitable for vineyards, those that we could call the “Grand Cru” of the Dão mountain range. It has thus come to find, recover and cultivate a series of old vines that stand out for the genuineness of their varieties, for the characteristics and nuances of their granite soils where their roots sink deeply and for their exposure to the sun.

The winemaking philosophy respects the grapes, nature and the oenophile, focusing on the search for the expression of the terroir of Serra da Estrela. No oenological product is used other than sulphurous. Fermentations start naturally, with indigenous yeasts. Little extraction is seek. Control the temperature with bags of ice and the cold of mountain nights. Malolactics runs until spring in used barrels. The rackings were carried out by gravity and jugs. In summary, methods focused on the expression of terroir!

Galeria

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