Pedro Ribeiro and his wife Catarina Vieira moved to Vidigueira, an area which benefits from an excellent micro-climate, to produce wines that are true to the historical traditions of Alentejo. Their wines are fermented in impermeable clay pots called Talha, where both wine and skin remain in contact for a much longer period then sealed by olive oil to prevent oxidisation.
Made with Perrum, Roupeiro, Rabo de Ovelha and Manteudo. A ‘natural’ wine bottled unfiltered, with no temperature control, no addition or correction to the juice or the wine, and no stabilisation (potentially resulting in some harmless sediment in the bottle). Golden colour with aromas of honey and marlelade, alongside earthy and mineral notes. Full bodied with a creamy palate and a fresh finish.
This is a remarkable and delicious wine with both weight on the palate and wonderful freshness, enhanced by a light sour note note on the finish. There's a firm texture and a long fresh finish.- 17.5 pts Julia Harding MW, Jancisrobinson.com
A streaming apricot oil, quince, bergamot nose opens this very naturalist wine, with a slight waxy note, and ample riffing acidity. There’s a savoury slick of salted brown butter on the finish, held snappy and en pointe. Tight and nimble on the streaming palate, with fine grip and super intriguing herbaceousness offered through grapes and process.- 91 pts Treve Ring, Wineanorak