Vinha do Províncio

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.

Vinha do Províncio

Country Portugal
Region Specified of Dão
Subregion Serra da Estrela
Harvest Year 2012
Climate Continental Dry
Soil Poor
Type Granitic
Vine Varieties Encruzado, Uva Cão, Bical, Terrantez, etc
Winemaking Initial skin fermentation; final in barrels
Ageing 9 months in 600 litre oak barrels
Consumption Immediate (with great ageing potencial)
Gastronomy More structured fish dishes and cheeses
Bottle 0 ,75 L
Box 6 bottles
Winemaker Paulo Nunes

The first brand created by Casa da Passarella, Villa Oliveira was originally born over 100 years ago. As a faithful tribute to our history, we decided to produce extremely limited editions.

Villa Oliveira Vinha do Províncio is born out of the natural blend of a particular old vineyard, and only from a select few grapes from within that parcel.  It comes from handpicked grapes, and the beginning of fermentation occurs with grape skin contact, in cement tanks with indigenous yeasts. The pressing is made in the middle of the fermentation process with the transfer of the must to East Oak casks (1/3 new casks, 2/3 used casks), where the fermentation process ends and the nine-month ageing process occurs (with three months battonage).

This wine also revisits the traditional winemaking processes of Casa da Passarella whites – with grape skin pressing, very much like the reds. A thorough historical research reinforced our conviction in the recovery of the ancient Dão winemaking methods. The result is here to be seen.