At Beira Interior the wines have the influence of the altitude. Surrounded by the Estrela, Marofa and Malcata mountains, the vineyards reach over 750 meters. The main benefit of altitude viticulture is due to the cooler climate, allowing to increase the acidity levels, which are achieved thanks to the thermal amplitude between day and night. The cool nights lead to slower and more uniform ripeness of the grape, enhancing the concentration of aromas and flavours. During the day, the greater radiation due to the proximity of the sun helps the photosynthesis, gaining in terms of colour and with a more balanced alcoholic level.
VINEYARD AREA (ha)
ALTITUDE - VERMIOSA (m)
DOURO INTERNATIONAL NATURAL PARK
THE SOIL: GRANITE WITH QUARTZ VEINS
At Beira Interior, between the schist soils of the Douro basin and granitic of the surrounding mountains, there are many quartz veins. Here we have a better aeration of the soil, lower retention of nutrients, low yields and fundamentally better sunshine due to the reflection of the sunlight by the quartz, helping the maturation of the grapes. This is a unique combination to grow the native grape varieties spread in old vineyards, already perfectly adapted to the rigors of climate and soil, such as: Alfrocheiro, Tinta Roriz (Tempranillo), Jaen (Mencia) and Touriga Nacional for the reds, and Fonte Cal, Rabo de Ovelha and Síria in the whites. This “terroir” gives rise to fresh and lively wines with not only intense but also finer and more balanced aromas.
In 2011 I returned to the same winery where I had made my first harvest in 1987, in the small village of Vermiosa, in Figueira de Castelo Rodrigo.
Among the highest vineyards of Portugal, here we vinify and age our wines from Beira Interior, which since the beginning have become the flagship winery that has driven this region with the pioneering concept of ‘Altitude Wines’.