Let's talk little, let's talk wine
Nestled on the granite plateau of Vila Nova de Tazem, in the heart of the Serra da Estrela sub-region of Dão, the Casa da Passarella vineyard benefits from high altitudes and significant thermal amplitude. The plots, surrounded by forests and mountainous terrain, rest on poor soils of decomposed granite, which promote moderate yields and high aromatic concentration. This cool, ventilated terroir, marked by a continental climate tempered by Atlantic influence, imparts natural tension, beautiful acidity, and a very characteristic mineral expression to the wines of Dão.
The grapes are harvested manually, then destemmed and crushed before prolonged skin maceration in vats, allowing for significant extraction of phenolic compounds. Fermentation takes place with indigenous yeasts, in contact with the skins, in neutral containers to preserve the expression of the terroir. After devatting and gentle pressing, the wine is aged on fine lees for several months, with controlled pump-overs or bâtonnage, before bottling without aggressive filtration, to maintain its structure and aromatic complexity.
This wine reveals notes of ripe citrus, apple and pear, complemented by delicate floral touches and nuances of sweet spices from skin maceration, as well as a subtle mineral dimension reminiscent of wet stone. On the palate, the body is ample, with a slightly tannic texture typical of macerated whites, carried by a lively acidity that lengthens the finish, leaving a persistent, structured, and flavorful impression.
Where are we traveling?
Beira Interior
It is located in the mountainous hinterland of east-central Portugal, bordering Spain, in a wild and isolated region dominated by the Serra da Estrela, the highest mountain range in mainland Portugal. The vineyards are spread across three sub-regions—Castelo Rodrigo, Pinhel, and Cova da Beira—at altitudes ranging from 400 to 700 meters, on arid granite and schist soils, dotted with rocky outcrops and swept by winds from the Castilian plateau. The viticultural history dates back to Roman times, but it was the medieval religious orders, particularly the Templars and Cistercians, who structured the vineyards around their fortified monasteries, in a region long marked by border wars with Castile. For centuries, Beira Interior remained a land of peasant and confidential viticulture, forgotten in favor of coastal regions, until a new generation of winemakers rediscovered the extraordinary potential of its old high-altitude vines and indigenous grape varieties in the 2000s. The climate is continental and harsh, characterized by icy winters, scorching summers, and spectacular temperature swings between day and night, which impart remarkable freshness and natural acidity to the grapes for such a southerly latitude. Beira Interior has distinguished itself with its deep and elegant reds from Touriga Nacional, Rufete, and Tinta Roriz, its vibrant and mineral whites from Síria, Fonte Cal, and Arinto, and a handful of bold high-altitude cuvées that are among the most exciting discoveries in contemporary Portugal.
Opus 4.6The little history of the country
Portugal
Portugal's rich history is inextricably linked to its wines, especially its most famous, Port. From the ancient cities of Lisbon and Porto to small medieval towns and Roman ruins, the past is still very much alive in modern Portugal. A wonderful holiday in the heart of this country, where Port wines originated, is a unique way to experience Old World culture, the climate, the beautiful countryside, and of course, the delicious wines. Although the history of wine in Portugal dates back to the Romans, it wasn't until the early 19th century that the wine we know today as Port came into being. Portuguese table wine had already been in high demand since the mid-17th century, primarily by the British. To make rustic Portuguese wines more stable and palatable, small amounts of brandy were added to the wine barrels before shipping. Eventually, British companies began investing in the region and perfected the process of adding brandy during fermentation, rather than after, which helped preserve the distinctive fruity flavors of the red wine that were unique to Portugal's Douro Valley. In recent years, a small revolution has taken place in the Douro region in terms of developing modern-style dry red and white wines, alongside the very traditional production of Port wines. Table wines also continue to play an important role. Increased investment, improved winemaking techniques, and the modernization of the industry are yielding interesting results. What is unique to Portugal is the very large number (over 500) of indigenous grape varieties (though some are unpronounceable). Even most wine experts are unfamiliar with the grapes that produce Port, Madeira, or any other Portuguese wine. Like its neighbor Spain, Portugal has been experiencing a quiet revolution for the past two decades. The reluctance to follow trends and plant international grape varieties is now bearing fruit, and the new breed of wines, brimming with terroir and fruit, is more than capable of competing on the world stage. The unique flavors that characterize Portugal's indigenous grape varieties have become its strength. This is good news for those seeking a change from the ubiquitous international grape-based wines. The terroir is so diverse. From north to south, east to west, from mountainous to coastal vineyards, hot and dry or cool and green. In every style, from vinho verde to port, from crisp, dry whites to elegant reds, in so many different ways, Portuguese wines are unique.