Atlasland - Filippo Pozzi

After discovering neglected coastal vineyards for the first time at the end of 2019 we committed to bring them back to their old splendour, understand them and nurse them with the aim of producing something that is deeply connected to the traditions of this place.

Today, we cultivate approximately three hectares of land between the municipalities of Aljezur and Rogil. We farm our own grapes and do not buy form other growers. As for many places in Portugal, these vineyards are co-planted with blends of indigenous grapes that can be radically different to one another. White grapes like Boal, Cercial and Síria are interplanted with reds such as Bastardo and Castelão creating a genetic combination that is unique to this part of the world. We tend to approach each plot as a whole, without giving too much importance to grape varieties. Each vineyard with its own unique profile, evolving year after year. We choose to focus on single-vineyard bottlings in order to underline and value these variations. In the vineyard we practice minimum intervention, meaning we do only what makes sense to us and the vineyards we farm. We open the soil once a year, in the fall after the first rains in order to seed cover crops to enhance biodiversity of ground cover throughout the years. Most of these grasses go to seed and pop back up the following year without the need of being reseeded in big quantities. We rely only on organic products for our spray programs, limiting the use of copper to one or two times per year and incorporating essential oils (cinnamon and citrus) and extracts (mostly Equisetum, nettle and chamomile but also rosemary, thyme and others). Every parcel has different needs and we tailor our work to each one of them. In line with the concept of field blends, each vineyard is harvested as a whole, without sorting fruit by variety or color. The combination of ripeness and aromatic profile from each plant contributes to the personality of each wine. We're committed to showcase each site as a whole and highlight its variations year after year.
In the cellar we’re consistent with the work in the vineyard. Native ferments, only very healthy grapes enter the cellar and are fermented in the most neutral vessels, in order to give emphasis to the fruit and the place rather than style. We use mostly glass and stainless steel tanks for ageing combined with older barrels from 225 to 600 L. SO2 additions may vary depending on cuvvé but do not exceed 50 mg/L of total SO2. We produce a range of limited bottlings of single-vineyard wines. Some labels are unique to specific vintages while others are produced over consecutive years.