Not an official term, low-intervention is used to describe producers who might not be certified organic or biodynamic, but are working within the context of these practices. It is also a catch-all term that covers the embrace of any/all of the other classifications on this page, and is reflective of how there are many different perspectives in the world of natural wine. Low-intervention winemakers are usually not fans of regulation or bureaucracy. These producers work with the land to let the vines thrive on their own, usually utilize all natural yeasts and spontaneous fermentation and avoid additives. On occasion they might use non-organic vineyard management if a threat to the crop is predicted. With the producers that we work with, this is considered to be an extreme measure.

A biodynamic vineyard is one that uses a form of alternative farming that is very similar to organic practices and is based on theories by Austrian philosopher Rudolf Steiner. First developed in 1924, it was the first organic agriculture movement. Growers who practice biodynamic farming believe that the vineyard should be a self-sustaining organism treated with various herb and mineral based preparations, and that vineyard tasks such as planting, pruning, and picking should be done during earthly and celestial rhythms such as the cycles of the moon. Typically, biodynamic vineyards have greater microbial life and deeper vine roots than conventionally farmed vineyards. The use of livestock in vineyards is common. Stricter winemaking guidelines are followed than with organic farming and a reduced use of energy intensive practices is encouraged. Biodynamic certification is offered through the Demeter organization, though many practicing producers have chosen not to pursue the official seal.

Vinho Espumante (one of our favorite categories), is sparkling wine. The sparkling wines of Portugal are not very well known (or available) outside of the country, and that is a shame. They might be made using a traditional methode champenoise or be a pet nat, which is methode ancestrale. Either way, these wines tickle your tongue and delight the senses. Bubble aficionados, you’ve come to the right place! We are happy to teach you about one of the best-kept secrets of the wine world. Order a mixed box to take a tour.

Vinho Branco, aka white wine, is drunk by the gallon in Portugal. Portuguese whites do not have the same reputation outside of the country as their red wine counterparts, and there are literally hundreds of delicious white wines just waiting to be discovered. There are blends, single varietals, and whites with varying degrees of skin contact that dance on the edge of orange wine territory. Some white wines have zero barrel aging, and some see a little time on barrel. Tell us what you typically drink and we can make your white wine dreams come true!

Vinho Verde, also called green wine, is made in the Minho region of Northern Portugal. The most commonly available wines are white low alcohol porch pounders with a little touch of fizz, but there are also delicious rosé and red wines made in this region. Vinho Verde is one of the first types of Portuguese wines to gain popularity, due in part to the ease with which one can sit in the sun and enjoy a bottle (or two). A typical Vinho Verde is a blend of different grape varietals, but you can also find wines made just from Alvarinho or Loureiro. The traditional red grape of the region is called Vinhão, and makes an inky dark wine with lots of structure, low alcohol and a mineral edge. If you are interested in a Minho/Vinho Verde adventure, we can lead you through light and fun to more pumped up body and intensity. 

Vinho Rosé, or rosado, commonly called rosé wine, is made in many parts of Portugal. Rosé has become extremely popular around the world, and the quality Portuguese rosés are not to be missed. Every region produces rosé, and these can range from light and fresh to darker, more skin contact and bbq-friendly. Rosés have become very popular for days at the beach, picnics in the park, and are a go-to pairing for the extraordinary seafood that Portugal is famed for.  Imagine: Grilled Atlantic prawns drizzled with premium Portuguese olive oil and washed down with a bright, fresh, and flavorful Portuguese rosé. You too can have this pairing at home, and we have the rosé to satisfy any Portuguese-inspired gastronomic idea you can dream up. 

Vinho Tinto, otherwise known as red wine is made across Portugal. Sometimes reds are a field blend of a variety of grapes or a single varietal. In many older vineyard plots, some of the vines have yet to be identified, and these mystery blends are some of our favorite wines. The most well known red wine producing regions are Dão, Douro, and Alentejo. The wines from Dão are lighter in style than Douro and Alentejo, with structure and acidity that also gives them aging potential. Order a mixed box or some to drink now and a few to put away.

Vinho Porto, or Port wine, may be what Portugal is most famous for. Made in the Douro region of Northern Portugal, port is a fortified wine with a lengthy and interesting history. Port wines can be dry, semi-sweet, or super sticky sweet. Vinho Madeira, known as Madeira, is another fortified desert wine. It comes from Madeira Island, and also have a range of styles from dry to sweet.