Known as the chief winemaker of the biodymanic Bucelas producer Quinta da Murta (available in BC), Hugo Mendes launched his crowd-funded micro-negociant label in 2016. A step was taken in 2019 to leave Quinta da Murta to fully push this project to the next level. The range hails from Lisboa, Tejo and Alentejo. Hugo likes to work with local varieties and weaves his magic on Lisboa’s traditional work horse varieties - Fernão Pires and Vital – as well as noble Arinto. In Tejo, he is busy elevating Castelão. In Alentejo, Hugo has produced an accomplished talha wine for his ‘Underdog’ cooperation label with XXVI Talhas. He is now considered as one of the country’s most pioneering and cutting-edge winemakers.
Organic. The winemaking process is minimalist: the grapes are completely destemmed, fermented in a sealed tank with wild yeasts, and pumped over regularly. An early pressing ensures the focus remains on the fruit character, avoiding the extraction of harsh tannins. Malolactic fermentation occurs naturally, and roughly 20% of the wine sees a short aging in barrels to soften the fruit further.
Known as the chief winemaker of the biodymanic Bucelas producer Quinta da Murta (available in BC), Hugo Mendes launched his crowd-funded micro-negociant label in 2016. A step was taken in 2019 to leave Quinta da Murta to fully push this project to the next level. The range hails from Lisboa, Tejo and Alentejo. Hugo likes to work with local varieties and weaves his magic on Lisboa’s traditional work horse varieties - Fernão Pires and Vital – as well as noble Arinto. In Tejo, he is busy elevating Castelão. In Alentejo, Hugo has produced an accomplished talha wine for his ‘Underdog’ cooperation label with XXVI Talhas. He is now considered as one of the country’s most pioneering and cutting-edge winemakers.
Organic. The winemaking process is minimalist: the grapes are completely destemmed, fermented in a sealed tank with wild yeasts, and pumped over regularly. An early pressing ensures the focus remains on the fruit character, avoiding the extraction of harsh tannins. Malolactic fermentation occurs naturally, and roughly 20% of the wine sees a short aging in barrels to soften the fruit further.
Known as the chief winemaker of the biodymanic Bucelas producer Quinta da Murta (available in BC), Hugo Mendes launched his crowd-funded micro-negociant label in 2016. A step was taken in 2019 to leave Quinta da Murta to fully push this project to the next level. The range hails from Lisboa, Tejo and Alentejo. Hugo likes to work with local varieties and weaves his magic on Lisboa’s traditional work horse varieties - Fernão Pires and Vital – as well as noble Arinto. In Tejo, he is busy elevating Castelão. In Alentejo, Hugo has produced an accomplished talha wine for his ‘Underdog’ cooperation label with XXVI Talhas. He is now considered as one of the country’s most pioneering and cutting-edge winemakers.
Organic. Trincadeira, destemmed, spontaneously fermented in a closed stainlesssteel tank. 16 months in used oak.
Known as the chief winemaker of the biodymanic Bucelas producer Quinta da Murta (available in BC), Hugo Mendes launched his crowd-funded micro-negociant label in 2016. A step was taken in 2019 to leave Quinta da Murta to fully push this project to the next level. The range hails from Lisboa, Tejo and Alentejo. Hugo likes to work with local varieties and weaves his magic on Lisboa’s traditional work horse varieties - Fernão Pires and Vital – as well as noble Arinto. In Tejo, he is busy elevating Castelão. In Alentejo, Hugo has produced an accomplished talha wine for his ‘Underdog’ cooperation label with XXVI Talhas. He is now considered as one of the country’s most pioneering and cutting-edge winemakers.
Organic. Fernão Pires (45%) + Arinto (45%) + Vital (10%) grown in chalky-clay vineyards in the Alenquer subregion. Dry <1.5g/l
