The Branco Quinta da Costa do Pinhão is fermented with indigenous yeasts in an open top cement tank, with skin contact until the end of fermentation.
The grapes to produce the Branco Quinta da Costa do Pinhão are from 80+ year old vineyards using sustainable an integrated farming techniques.
Miguel Morais is the owner and winemaker behind the organically farmed Quinta da Costa do Pinhão. He allows his 40 year old vines to grow naturally on their rich slate soils and at a height of up to 450m altitude they give him a bird’s eye view over the Douro, soaring high above the heat of the valley floor. This allows the wines to have pure flavours and minerality at their core. There is little influence from the winery, where historic slate lagars are used to naturally ferment the grapes resulting in terroir driven, fresh, balanced and fruity wines. Far removed from the traditional styles of the Douro.