There are chosen places. Places where singularity breaks all rules. Places where some sort of realm of exception manifests, which some accuse of chance and fate. Everything, in these places as favorable as Earth, converges for abundance and diversity of life. Perfect matter and distances, the climate and the efficacy of the soil, sun and rain in decisive days. But, beyond all cosmic and physical balance, life insinuates itself especially in the history of its protagonists, spanning as a vast web of almost imperceptible events, like every particle of time.
These are the favorable conditions for one day life having bloomed in Villa Oliveira too.



Sommelier Wine Awards (SWA) - BRONZE Medal


Best of the Year - Revista de Vinhos - Villa Oliveira Encruzado 2011


Robert Parker - 91 pontos  Villa Oliveira Encruzado 2011


Country Portugal
Region Specified of Dão
Subregion Serra da Estrela
Climate Continental Dry
Soil Poor
Type Granitic
Vine Varieties Encruzado
Classification VQPRD DOC Dão
Winemaking Initial skin fermentation; final in barrels
Ageing Nine months in used 600 litre oak barrels
Consumption Already (with great aging potencial)
Gastronomia Structured fish dishes and cheeses
Bottle 0,75 L
Box 6 bottles
Winemaker Paulo Nunes
The first brand by Casa da Passarella, Villa Oliveira was originally born more than 100 ago. To pay a faithful homage to our history, we have decided to produce these extremely limited editions.

It originates from hand-picked 100% Encruzado grapes. The beginning of the fermentation process is made in grape skin contact with indigenous yeasts in cement tanks. The pressing of the grapes is made in the middle of the fermentation process, when the grape must is kept in East oak barrels (1/3 new barrels, 2/3 used barrels), where the fermentation process finishes and the ageing occurs for nine months (with three months battonage).

With a rigorously limited edition of 2000 bottles from Encruzado grapes originated from a 40-year-old vineyard, we decided to revisit the traditional white wine making process in Casa da Passarella, which led us to discover that in the past white wines were fermented in grape skin contact – as it happens with the red ones. A thorough historical research has reinforced our belief and commitment to this method, whose result is now quite clear.