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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. 

RUI ROBOREDO MADEIRA

In 2011, I returned to the same winery where in 1987 I worked my first harvest, in a small winery located in the village of Vermiosa, between the cold and in the highest vineyards in Portugal.
I rehabilitated the property, because I believed that this region’s winemaking heritage is one of the hidden treasures of Portuguese Wines: old vines of native grape varieties perfectly adapted to the rugged climate caused by the high altitude, along with the soil, where many veins of quartz run through the schist and granite.
Through BEYRA wines, I the seek the Beira Interior’s identity: wines of great complexity resulting from the combination of aromatic intensity, minerality and freshness.  

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In the Côa valley – one of the most important tributaries of the Douro River - the high amounts of quartz (silex) of the rocks and soils explain the prehistoric occupation of this area, as it was the essential raw material to create the tools of the hunter-gatherers...
The richness of the Paleolithic Rock Art found in the Côa Valley (further north), led to it being recognized as World Heritage by UNESCO.
Our wine's soul derives from the local grapes grown on this unique soils, in a transition area from schist (of the Douro valley) to granite (of the mountains) with high amounts of silex, highlighting the freshness and mineral flavors.
With this 'terroir' we have an higher aromatic purity, because there has no over ripening of the grapes, showing all his character.
This is the 'Espírito do Côa' [Spirit of Côa]. 

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