We are focused in working in a less is more philosophy avoiding all non-natural additives. This means a lot of work and patiente. It all starts in the vineyard, with grapes coming mostly from old vines - from 30 to +100 years old - planted in schist soils and transition to granit soils at high altitude and in different places in Douro wich is a warm place but our focus is to produce mineral (freshness due to the altitude) uncomplicated (different macerations and ageing), with a good mouthfeel (natural volume from the old vines) wines with different personalities according with the vines, their diferente expositions, soils, grapes, etc, to produce wines with more or less tannins, more or less complexity according with what we think works better during the ageing and fermentation. Each wine we produce has our style but at the same time, diferent personalities. Usually not very extracted wines, tending to be contained in alcohol and reflecting each harvest.In the end, we believe our wines are great to be drink when released but also have a good ageing potential in bottle.