Winemaking: Organic viniculture, Herbicide-free farming, Use of natural yeast.
Wine produced from the selection of the best "blend field" grapes / old vines (100%). The grapes, previously destemmed, are mechanically pressed with separation of the first must in " open spout". Complete alcoholic fermentation, with indigenous yeasts, in stainless steel tanks at room temperature. Long-term ageing on thin lees, with "batonage". Bottling, without filtration, at 12 months.
The Valente family has been living in the village of Aldeias, Armamar, located in the middle of the Douro valley and Távora-Varosa regions for over 200 years since Balthazar Cardoso Farrinchas, “o Valente” (in English “the Brave”) acquired the family home.
This classic Douro family, governed by widowed women of resilience and fiber, educated their children by giving them competence and knowledge, to develop their own professions, but also character and values, to maintain the ancestral culture of vineyards and olive groves in the region.
Grapes have always been produced in the family vineyards, and attempts have been made over the decades to make them something more elaborate. The various generations lived in communion with the vineyard, even though it was not their first mean of sustenance, they never let them die.
In 2015, still with the “paterfamilias” present, the current generation decided to explore the production of natural wines, considering the ecological footprint of the activity.
The ancestral sparkling wines (white and rosé), the first image of this process, are the result of the freshness and altitude of the region, where the idea that the white grapes are still fruit of lower quality. Associatively, there were past memories of “difficult” years for white wines that evolved into natural “sparkling wines” of high quality and longevity.
Carrying this to the wine, without manipulation and using simply what nature gives, is the ultimate goal!