WINES REGION OF THE DÃO
Its history has a past indelibly linked to the production of Dão wine, ancestrally being owned by a family linked to the precious nectar, who inherited this “know-how”. Their vineyards grown in integrated protection regime are implanted at an average altitude of 440 meters in quartz granite soils.
The vineyards cultivation method favors preventive cultivation techniques, in particular green pruning and peeling, to control the microclimate of plants and therefore pests. The use of chemical means is only made if this can’t be controlled with conventional practices within economically acceptable range. If necessary to use chemical control this is restricted to less harmful chemicals to the ecosystem according to the Integrated Agriculture Ministry intervention notices and national law, not being performed less than 45 days before the harvest. For the use of fertilizers these are of organic origin and their usage made every 5 years.
The harvest is only made when the grapes reach their optimum ripeness point, and fully manual, the transportation of the grapes is done in 15 kg box and the time between the harvest of the grapes and their processing is more less 30 minutes there by preventing oxidation processes.
Fermentation is done in stainless steel vats with temperature control with maceration during 2 weeks. After the wine stages in stainless steel tanks and bottle without the use of wood.
In Enological terms we are supporters of the endogenous characteristics of the genuineness of the wines produced, revealing the specific nature of castes and local “Terroir”. Producing those who are considered by some critics, the wines that best represent the “Classic Dão”. The process of winemaking and aging respects the tradition without wooden intervention, to produce elegant wines with great structure and longevity, complex, aromatically very fresh. We have seen the quality of our wine internationally recognized by being awarded in various International competitions.