Penho

Quinta de Penhó is a Portuguese winery that produces artisanal and genuine wines with very low use of sulfur dioxide. The estate is located in northern Portugal's Vihno Verde region and operates a family-owned property in one of the area's most vocated territories. The vineyards are located at high altitude, on top of a mountain and overlooking a beautiful valley. The magnificent pedoclimatic location allows grapes of excellent quality to ripen, producing intense wines with rich and elegant aromatic kits, capable of expressing the purest essence of one of the  great terroirs of the Iberian Peninsula.

The production philosophy stems from the desire to perpetuate customs and return to the roots of wine, its essence and the Moreira family history. The Quinta de Penhó estate was acquired in 2017, adding to the family's property located in the same region. The original core of the Quinta could count on 2 hectares, cultivated with the classic local grape varieties: Arinto, Alvarinho and Trajadura and Vinhão. During the course in 2018, three more hectares planted with Arinto, Azal and Loureiro and Vinhão were added to which an additional 2 hectares were merged in 2020. As a result of these initiatives, the Moreira family, after a 20-year hiatus, began producing wines again starting with the 2018 harvest. The winery is located inside an old 18th-century building with old granite mills, where winemaking is still carried out today.

Today the Quinta de Penhó estate can count on a total of 5 hectares cultivated at an altitude between 180 and 550 meters above sea level, on stony soils composed mostly of granite, quartz and schist. An environmentally friendly agronomic management is applied in the countryside, which follows the principles of organic farming and does not resort to any irrigation system to encourage the vines' roots to descend deeply. The vines are raised in an environment rich in biodiversity, and there are wild shrubs, fruit trees, cork trees, olive trees and pine trees alongside the rows. Very simple practices that respect the raw material are also used in the winery, with the sole aim of enhancing the grapes with minimal use of sulfur dioxide. All wines are made with 2 days of maceration on the skins and fermentations take place spontaneously and only with indigenous yeasts. Aging takes place on fine lees and without performing any racking, no bâtonnage, no filtration, stabilization or clarification.