“Nobody can do things fast and well” – a wise, old Portuguese saying. So fast is the enemy of good.
Slow food and slow wine are magical phrases from my taste in living.
Slow wine is similar to slow food but a little more complex: It also takes time to make, but it needs more time to give a harmonious taste and even more time to show off its quality to the full.
What I want is to make pure slow wines, those that your drink five or six years after harvesting and that you admire in the decades to come. Apart from slow wines, my wines (of minimalist oenology), must always privilege the character of perfection, because soulless perfection or perfection without character makes wine, like people, tiring.
white wine from the century-old Reguengo grapevines. Crushing in the press, decanting and fermenting in barrels or small oak casks. Maturing for one year on fine lees. Bottling without fining or filtering. Maturing in the bottle for 6 to 12 months.
More info: 2012 / 2011
red wine from the century-old Reguengo grapevines. Fermenting with partial or full stems in the lagar, cement vat or clay amphora. After alcoholic fermenting, maturing in barrels, or small oak casks, for two years. Bottling without fining or filtering. Maturing in the bottle for 12 to 24 months.
More info: 2012 / 2011 / 2010
Luar das Cabeças do Reguengo:
generous wine (“passito”). Made from raisins from the Formosa Dourada variety from the century-old Reguengo grapevines. It is fermented in an oak barrel.
Brands from Life
wine from bought grapes. These can come from various places. The sparkling wine is Beirão, made with the Chardonnay variety. Red and white are produced with the same oenology as the other brands.
First Equinócio harvest – 2009
First Solstício harvest – 2009
First harvest of Respiro sparkling wine – 2008
First harvest of Respiro red and white – 2014
First harvest of Quartzo, Seiva and Luar – 2015