Vadio

In the middle of Vale do Forno, we have installed two small plots of vineyards with completely different geological and edaph climate conditions, which allow us to explore the full oenological potential of this great region.

We practise a viticulture based on sustainability through an integrated production method, protecting the region's biodiversity. We believe that this way we can grant greater authenticity and character to our wines.

We resort to family labor and occasionally some local rural workers, enabling a better use and development of the resources and capabilities in the region.

The management of each plot is planned and carried out taking into account the different compositions of soil and grape varieties, together with the rest of the viticultural factors, in order to reach a complete and balanced maturation with the personality of each plot and grape variety.

For the cellar, we took advantage of an old warehouse that once was used as an agricultural pharmacy for the region's farmers. In terms of technology, we only install what is necessary to ensure effective fermentation control. White wines ferment and age in stainless steel tanks. The red wines ferment in vats or small capacity tanks and finish with an aging period of at least 18 months in barrels. The sparkling wines are made according to the classic method, with a minimum aging period of 12 months in contact with yeasts after the second fermentation.