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 until November.
Trincadeira, Moreto and Tinta Grossa vinified in ‘amphora’ earthen jars as used for over 2000 years, fermented with indigenous yeasts and then sealed by olive oil to prevent oxidisation. 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). Clear ruby in colour, a nose of black cherry, plum and fresh notes continue into the palate with a hint of minerality on the finish.