In Vermiosa, winegrowing takes place more than 700 metres above sea level.
The main benefit of high-altitude winemaking is the cooler climate, which enables higher acid content, achieved thanks to the varying temperatures between day and night.
Cool nights allow the ripening process to occur more slowly and evenly, maximising the concentration of aromas and flavours in the grapes.
During the day, solar exposure is greater due to the sun’s proximity, which brings about better photosynthesis, increases the grapes’ colouring and helps reach the appropriate alcohol content.
Thus we can create wines with better colour and good acidity, balanced by optimal aromas and flavours.
However, this is not only due to altitude, but also to the type of soil.
In this part of the Beira Interior wine region, there are many quartz veins through the granite and schist soils of the Douro River’s hydrographical basin.
Here the soil is better aerated, retains less nutrients, has low yields and boasts better solar exposure due to the quartz reflecting the sunlight, which improves ripening.
This is a unique combination for developing native grape varieties in old vines, which are already perfectly adapted to the rigours of the climate and soil, as is the case with: Alfrocheiro, Aragonez, Jaen and Touriga Nacional for the reds, and Fonte Cal, Rabo de Ovelha, and Síria for the whites.
This “terroir” produces wines that are fresh, vibrant and intensely aromatic, but that are also more refined and balanced and, in the case of the reds, wines with more polished tannins.
These mountainous regions are special places. Here, the work is gruelling, and those who farm the land are not lured by ideas of an easy life. There is a “natural selection” of people who live and work in these areas.
Due to all this, BEYRA wines are very distinctive. They have immense aromatic purity, a marked character, and display great minerality and acidity, making them extremely elegant.