Organically grown grapes from vineyards planted in the plateau area of Beira Interior wine region, at an average altitude of 700 meters, planted in granitic soils. The vineyards are all of Touriga Nacional and Tempranillo / Tinta Roriz varieties that is perfectly adapted to environmental and climatic characteristics created by the altitude.

Ref.: 2038121

Red Wine Beyra Biologico 75 Cl

7,95 €

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At last, and dare i say not the least, producing the wines i´ve always dreamt of, gave me a new lease on life.

«In one of the most remote areas of the Iberian Peninsula, on the border between the Douro Superior and Beira Alta regions, it was among family that my passion grew for the aromas and smells of this land that shapes our character.?After coming into contact with many cultures of living and making wine, in various parts of the globe, I returned to the great Douro valley convinced that we have the potential to make the best wines in the world.?Out of respect for nature, due to the way we cultivate our vineyards, my wines reflect my experiences, which smell and taste of my land, of schist, damp granite, rock rose, wild flowers and fruit.?It is in my winery that I make wines with the character of our ‘terroir’, expressed through native grape varieties, which I instil with a style of their own and an international profile. This is my passion: wines from the great Douro valley.»

Producer

Rui Roboredo Madeira

Producer

Rui Roboredo Madeira

Country

Portugal

Region

Beiras

Grape

Tinta Roriz, Touriga Nacional

Winemaker

Rui Roboredo Madeira

Alcohol Content (%)

Capacity

0.75 L

Capacity

0.75 L

Region

Beiras

Grape

Tinta Roriz, Touriga Nacional

Alcohol Content (%)

Country

Portugal

Winemaker

Rui Roboredo Madeira

My passion for wines with fresh and mineral flavours, led me to select granitic soils with these grapes and fermenting them with minimal maceration to show all the character of the grape variety. This wine has a very fresh aroma, with mineral notes and berries, long and elegant with firm tannins.

Try it pairing with Iberian ham, healed cheeses or a succulent steak.