I'm a wine producer who in 2017 started taking care of old vines in the Cadaval area, approximately 1ha. In 2019 I start the Safado project where I am responsible for viticulture and winemaking. Vineyards with 65 years old, with old white grape varieties, worked in an artisanal way and in organic agriculture.
In the case of rosé and red wines, they are grapes of the Tinta Roriz variety (100%) acquired from local producers and with certified organic farming. The rose is directly pressed and fermented in used French oak barrels. and the red is macerated for approximately 8 days and then pressed and fermented and aged in barrels
Natural vinification (indigenous yeasts) with the addition of sulfur dioxide right at the beginning, without maceration, without temperature control or filtration, with aging in used oak barrels.
Wines bottled by the owner with a manual filler and semi-automatic stopper. The wines age for at least 6 months in the bottle and only after this period are they released on the market.