>>SOGEVINUS: KOPKE, PORTO AND IG TERRAS DURIENSES

Sogevinus was created in 1998 and focused on the production of High Quality Port  and Douro DOC Wines. We are one of the biggest groups that lead the Port Wine Business and our prestige and quality have been recognized worldwide.

The group is famous for its outstanding Old Tawnies (Colheitas) and Vintage Ports. It owns the following Wineries: Kopke (founded in 1638), Burmester (founded in 1750), Cálem (founded in 1859), Barros (founded in 1913) and Gilbert’s (founded in 1952).

KOPKE is the oldest Port house, founded in 1638. This brand is undeniably a symbol of quality and prestige which is reflected in its unique hand painted bottle. 

Variety

         Doural IG Terras Durienses, GV: Touriga Franca, Tinta Barroca, Tinta Roriz, Tinta Amarela,                      Tinto Cao; A: 12 months in steel tanks 

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         PORTO

         Kopke Fine Tawny Porto 75cl

         Kopke Fine Tawny Porto 37,5cl  

         Kopke 10 years old Porto 75cl

         Kopke 10 years old Porto 37,5cl

         Kopke 20 years 75 cl

         Kopke 30 years 75 cl

         Kopke 20 years white 37,5cl 

         Kopke white dry Porto 75cl

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1995  Kopke Colheita Porto 

1999  Kopke Colheita Porto

Older vintages available upon request.

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>>FLIPA PATO VINHOS, BAIRRADA, sustainable farming

Their goal is to make ‘authentic wines without make-up’. The grapes are organically grown and picked at the best point of their maturity to make wines that express their origin, made with as little interference as possible.

The Pato family have made wines in the Bairrada region of Portugal for five generations which gives them a terrific insight into the region’s grape varieties, old vineyards and unique terroirs.

After working on three continents Filipa Pato began her own winery in Bairrada in 2001. Over the years she has added further vineyards and is currently rebuilding a 19th century winery to house a cellar for casks, amphorae and bottles.
In 2010, appalled by the devastation of the indigenous Baga grape, Filipa joined forces with her father and other growers in Bairrada, forming the group called “Baga Friends”. They work together to preserve and maintain the heritage of the old Baga vineyards in Bairrada.

Variety

2018  FP Branco, GV: Bical and Arinto; P: After soft pressing, 20% fermented in used French oak barrels and                   80% in stainless steel tank

2015   Nossa Calcario White, GV: Bical; P: Fermented in open oak casks with 20% stems; A: in 500 French                        oak casks, 30% new

2017   FP Tinto; GV: 98% Baga,  Bical and Maria Gomes 15 to 80 years old wines

2016   Nossa Calcario, Tinto; GV: Baga; P: Fermented in  open oak casks with 20% stems; A: in 500 French                        oak cask, 30% new

          3B Sparkling Rosé (Traditional Method), GV: Baga,  Bical; P: Hand harvested grapes, fermented with                      indigenous yeasts in 650l casks and stainless steel 

          Soon New 2018 Dinamica Baga; GV: Baga

Click here to check the latest review from Robert Parker

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>>FOLIAS DE BACO, DO DOURO, sustainable farming

The wines of Folias de Baco, originate in the vineyards located in Cima Corgo,Alto Douro sub-region, classified as UNESCO World Heritage Site since 2001.The enterprise is entirely run by Tiago Sampaio, who farms the land, makes the wine, works as an enologist and the salesman. His philosophy is to combine the traditional and the new; alongside vines of over 70 years old Tiago has planted new vines. The rocky soil of the vineyards is made up of schist and granite, and their location on the softer slopes at an altitude between 500 and 700 meters above sea level, gives the wines unique freshness. The extreme temperatures of summer are mitigated by altitude, allowing the grapes to mature slowly.

Olho no Pé and UIVO wines are Tiago’s personal projects.

Variety

2018   Olho no Pé Moscatel Galego, GV: Moscatel Galego Branco; P: Hand harvested from 30                                           year old vines, tank fermented; A: 7 months on fine lees; P: 3.850 bottles

2014   Olho no Pé Red Reserva, GV: Field blend of 20 varieties mainly Tinta Barroca, Tinta Roriz                                       and Rufete; P: Hand harvested from 70+ year old vines at 500 meters, fermented in tank                                     with malolactic fermentation in French oak barrels (25% new); A: 22 month; P:  3.550 bottles

2018   Uivo “Pt Nat”, Rosé, GV: Pinot Noir

2018   Uivo “Pt Nat”, White, GV: Albarinho, Moscatel galego, Rabigato. NEW

2018   Uivo Albarinho, GV: Albarinho 

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Variety

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2014   Quinta do Romeu, Douro Tinto, GV: Touriga Nacional, Tinta Roriz, Sousa, Touriga Franca; A: in 10k and                     20k cement tanks.

2014   Quinta do Romeu Reserva, GV: Touriga Nacional, Touriga Franca, Sousao

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Nothing is flat at Romeu. Neither landscape nor climate, neither people... nor aromas! The vineyards, the olive groves, the cork oak forest and two streams coexist in harmony with squirrels, livestock and wild boars, forming a living patchwork governed only by nature. The wines naturally reflect all this. Although with the robust character of Douro, they show the elegance and freshness of this distinctive location. There is a great respect for the grape variety and in the cellar, everything happens with minimum of interference.


The grapes are hand picked, foot troden in granite lagares, and spontaneously fermented using wild yeast. The use of Sulphur is minimal and the wine is matured in old wood, to preserve its freshness. The farm is located in the north-east corner of Douro Superior, with 25 ha of vines, 120 ha of olive groves and vast area of cork oak forest. It is now run by Joao Meneres, representing the fifth generation of the family, who fell in love with this land as long time ago, as 1874. Altitude of 320m above the sea level, dry continental climate and shale - granitic soil, determine the style of the wine. The estate is certified organic since 1997 and in 2012 Joao also decided to convert it to biodynamic, allowing nature to take care of things.

>>QUINTA DO ROMEU, DODOURO, organic

This fascinating and relatively new project was started by one of the most talented and charismatic winemakers in Portugal – Luis Seabra. After nearly a decade of making wine for Nieport and becoming instrumental for the success of this acclaimed brand, in 2012 Luis decided to start making wine on his own account. Refusing to conform to the general trends, he is exploring the fascinating terroir of Douro Valley in a unique way. Apart from working with growers in Douro, he also makes a rare example of Vinho Verde called Granito Cru. The fruit for this premium, barrel fermented Alvarinho, comes from four different plots in the best part of the region, near Melgaço

To source quality grapes, Luis deals with several growers, whom he knows and trusts. Always eager to experiment and explore: various soil types (mostly schist & granite), elevations (up to 600 meters above sea level), indigenous grape varieties and old vine parcels. 

“Everything starts with the land (…) if we do good work in the vineyards, once the fruit comes healthy and with good ripeness, I don’t have to do a lot in the winery.” – a modest statement from an experienced and self-assured winemaker!

Minimalistic approach to winemaking is reflected in the use of wild yeast in the fermentation process and only small doses of SO2, added at the bottling stage. French and large Eastern European oak barrels are used for maturation and in some cases fermentation, but preserving the character of the grapes and expressing the vineyard remains a priority. 

Variety

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2018   Xisto iLimitado Branco, GV: Rabigato

2016   Xisto iLimitado Tinto, GV: Touriga Frnaca, Tinta Amarela, Tinta Roriz, Rufete, Tinta Barroca, Malvasia                       Preta, Dozelinho

2014   Indie Xisto, GV: field blend of Tinta Roriz, Touriga Franca, Tinta Amarela, Rufete, Tinta Barroca  

2016   Xisto Cru Red, GV: Field blend

2016   Xisto Cru White, GV: Rabigato, Códega, Gouveio, Viosinho, Donzelinho Branco

2016   Granito Cru, DO Vinho Verde, GV: Alvarinho,; A: Barrel fermented and aged on the lees for 12 months

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Located north-west of Lisbon, on the wild Atlantic coast of Cabo do Roca, Colares is known as the western most wine producing region of continental Europe. Quality wine has been made here for centuries, but the area became particularly renowned since the second part of 19th century, when phylloxera louse devastated most European vineyards. the sandy soils of Collares proved resistant to it, protecting the original rootstocks of the indigenous vines. Despite just 23 hectares remaining, Ramisco remains as the only vine never to have been grafted and continues to be farmed in a traditional way. The vines are trained low, to minimise the impact of the forceful Atlantic wind and wild cane fences protect the vineyards from the salty air, which can otherwise burn the leaves.  

In Adega Viuva Gomes, whose wines enjoy iconic status among those made in Colares, the art of cellaring has been mastered to perfection. The historic storehouse, is currently run by the Baeta family, who mature and bottle around thirty thousand bottles of wine from vintages between 1931-1969, Jose Baeta and his son Diogo are fully aware of their heritage and respect the past. Ramisco they produce today is only released to the market after patient ageing process: one year in European oak, followed by 5 years in tropical wood barrels and additional 18 months in bottle. Known for its ageability, the Ramisco grape only reveals its charm after careful and prolonged ageing. High in acidity, tannins and quite astringent in its youth, when given time to mature, it often develops complex savoury notes, without losing freshness and vibrancy of the fruit.

The white wine is made from equally rare Malvasia de Colares, which is only found in this small, Atlantic influenced region. It requires a little less time before it can be enjoyed. Marked by exceptional freshness and depth of flavour, the wine often evokes citrus, wild herbs with a subtle saline undertone.   

Variety

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2014  Viuva Gomes, Colares Branco, 500ml, GV: Malvasia de Colares 

2008 Viuva Gomes, Colares Tinto, 500ml, GV: Ramisco

1969  Colares, Reserva Tinto, 650ml, GV: Ramisco

1934  Colares Tinto, 650ml, GV: Ramisco

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When passing through the gates of Casa da Passarella one gets the impression that time stopped here at least a century ago. This historic estate was created in 1892 by the Portuguese entrepreneur, Amand d’Oliveira. He built a colonial style mansion and planted 200 hectares of vines, recognising the potential of the Dão region, long before it was officially demarcated. Unfortunately, in the decades that followed, the cooperative based system imposed by government contributed to the decay of the estate.

The restoration and rejuvenation project was only started here in 2007, when the property was bought by Ricardo Cabral, who invested in returning the house and the winery to its former glory. In his efforts, Ricardo teamed up with one of the region’s most talented winemakers, Paulo Nunes. Today the house owns 100 hectares of vines, of which 45 is in the premium sub region of the Dão DOP. The extreme, dry and very hot climate of Dao, which is sheltered from the Atlantic influence by the surrounding mountains, is moderated in the Serra da Estrela by high altitude. The vineyards of Casa da Passarella are planted on granitic – sandy soils, between 400-600 metres above sea level. Steady breeze and significant difference between day and night temperatures, enable much longer “hanging time” for the berries, which produce fresh and vibrant wine with plenty of natural acidity and supple, yet firm tannins in the case of reds.  

Variety

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2018  A Descoberta, Colheita Branco, GV: Encrusado, Malavasia Fina, Verdelho; A: short skin contact; aged                      on the lees for 6 months; stainless steel vats

2015  A Descoberta, Colheita Tinto, GV: Touriga Nacional, Tinta Roriz, Alfrocheiro, Jaen; A: in cement tanks                      and partially in used oak casks

2014  Abanico Reserva, GV: Touriga Nacional, Alfrocheiro, Jaen; A: 12 months in combination of new and old                  French oak

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