Hand-harvested Jaen (70%) and Touriga Nacional (30%) from high-altitude organic vineyards on granite, schist and clayey shale soils. Destemmed, 10 days on skins, spontaneous co-fermentation without temperature control. Stays in tank on the lees for 6 months, bottled unfined and unfiltered with a bit of added sulphites.
Quinta da Boavista/ João Tavares de Pina
In the untamed and high-altitude eastern part of the Dão plateau lives winemaker and horse-breeder João Tavares de Pina. Farmer by trade but pioneer in spirit, João is one of the most singular characters in our roster whose wines and business practices never cease to surprise and entertain us.
He works about 13 hectares of vines on granite and shale cay soils but currently produces wine out of only 4 of them, the rest being used to nurse back a host of recently planted but ancient indigenous varieties. Farming is done without any synthetics, with all disease- and pest control left up to the surrounding forests and the wild herbs and flowers growing between vines.
In the cellar João’s practices are equally low-interventionist. He relies on spontaneous fermentations without additions or temperature control, mostly in tank and old barrels, and doesn’t fine or filter. Sulphites are added in small amounts right before bottling, although the more classically styled ‘Terras de Tavares’ range sees a touch more than the young ‘Rufia’ and ‘Tretas’ wines.