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100% Touriga Naçional. Sustainably grown vines on average 30 years old .Tended in schist rocky soil at 300-400 m (984 -1,312 ft) elevation. 30 day maceration with spontaneous wild yeast fermentation. Cold stabilized, and racked to stainless steel for 3 months. Bottled unfined and unfiltered.

Dark purple. On the nose, fresh boysenberry, blackberry, plum and blueberry are commingled with a ferrous mineral note and wild notes of beef blood, anise and rose petals. On the palate, intense and lush, but light on its feet. The blue and black fruit are framed beautifully by fresh flowers and slate-tinged mineral. Finishes long, with a whiff of white pepper.

This is an expression of Portugal’s most well-known grape, Touriga Naçional, that manages to be both evocative of the terroir of the Alentejo and a uniquely fresh take on the “king of Portugal.” Carbonic maceration and careful attention to maintenance of acidity give this wine a beautiful duality of ripe fruit paired with floral and even juicy citrus notes. An excellent red wine for white wine lovers.

100% Baga made via Methode Champenoise to produce a savory and juicy sparkling red wine. Baga is typically known for its deep structure, but these grapes were chosen for their high acidity and good fruit potential. The base wine was initially fermented in stone lagares then transferred to 3k liter old oak tonels to complete fermentation. Secondary fermentation occurs in bottle to add sparkle. This is a Brut Natural so there is no added sugar. The Bruto Natural Tinto jumps out of the glass with bright and brambly fruit. The palate is generous and savory with excellent length.

"Firm, fresh and complex, with an array of glazed apricot, ginger, maple and cream flavors. Features notes of truffle and mineral on the crisp finish. Drink now. 200 cases imported." Wine Spectator

#57 on The Wine Spectator's Top 100 Wines Of 2025

93 points Wine Spectator
Plump and inviting, with a burst of red and black cherry compote backed by hazelnut husk, date, green fig and baking spice notes. Generous in feel, but with the underlying zip for balance and focus. Drink now.

Organic / Biodynamic / Natural

100% Baga sourced from limestone vineyards close to sea level • 100% destemmed • individual vineyards fermented separately in stainless steel tank with light extraction over a long maceration but low extraction • final blend made after short elevage in tank

What's so lovely about Dow's non-vintage tawny is how wonderfully bouyant it is. Sure, it's got the intense, concentrated, succulent, dried-fruit sweetness you expect in an after-dinner sipper, but there are lovely notes of orange citrus and almond here that keep it aloft on your palate, and nicely complement a hunk of Asiago or Fontina cheese. -- PJ

A wine which pays homage to the adventure of the Portuguese sailors that explored the world in the XV Century. The route from Europe to the Indian Ocean - known as the "Silk & Spice Route" - was pioneered by Vasco da Gama who rounded the Cape of Good Hope in 1498. Flavors like nutmeg, cinnamon and pepper changed world cuisine, while silk from China became prized for its luxurious touch. An original XV century map on the label shows the Bay of Bengal, separating South and Southeast Asia, and the Portuguese coat of arms, a historical graphical element dating to 1248.

A slightly sweet red.

This blend of wines from Dao, Bairrada and Lisboa is ripe, full of black fruits and with subtle signs of the wood aging.... it is warm with its own spiciness as well as as a juicy aftertaste.

#66 on The Wine Spectator's Top 100 Wines of 2022.

96 points Wine Spectator
This is really vivid, with a beautiful range of cassis, cherry pur??e, boysenberry coulis and plum reduction notes unfurling across the palate while succulent licorice, warm fruitcake and enticing red and black tea notes sing back up. The long, refined finish has plenty in reserve for the long haul. One of the stars of the vintage. Touriga Nacional, Touriga Franca, Alicante Bouschet and Tinta Amarela. Best from 2040 through 2060.

Organic

Dry farmed, sustainable/non-certified organic. Azahar is officially certified as a “vinhos atlánticos,” which guarantees the vineyard must be within close proximity to the Atlantic Ocean, and see direct maritime influence. Viticulture is a combination of single cordon and traditional pergola style.

Hand-picked fruit is destemmed and crushed and pressed. The juice is fermented, some lots are co-fermented in cement vats and others in stainless steel. 100% fermentation and aging on the lees in concrete vats with no battonage. Native fermentation traditionally lasts 1 month, after which the wine rests on lees for 6 months. After racking off of lees the wine is filtered, and no CO2 is added. Minimal SO2 is added before bottling.

Green figs coated with sea spray, tart granny smith apple and hints of lemon verbena. Azahar is a serious departure from traditional, stylized VV, packing complex texture and bracing acidity on the palate. Given the varietal composition and fermentation style, the wine should age well for 5-6 years

Organic

Touriga Franca, Tincadeira, Alicante Bouschet and Syrah
VINEYARD
This red is made from their estate fruit in Vidigueria and is a blend of Syrah, Touriga Franca, Trincadeira and Alicante Bouschet.
SOIL
A mix of granite and limestone rich soils.
VITICULTURE
Organic and regenerative farming. Harvests are done by hand and at night.
VINIFICATION
The wine is fermented spontaneously with 30% whole cluster and gentle extractions.
AGING
The wine ages in old French oak for 12 months before blending and spending an additional 12 months in stainless steel.
NOTES
2020 is the first harvest after changing to regenerative organic farming.

Organic / Biodynamic / Natural

80% Bical, 20% Arinto • chalky clay soil • whole-cluster pressed, 10% of the juice ferments and raises in 500L French-oak pipas, the rest in tank.

Opens with aromas of lemon, white flowers, and nuts. Complex with notes of citrus, balanced by nutty flavors and a lovely minerality in the dry finish.

Organic / Natural 

100% Espadeiro
These were the last grapes arriving at the cellar. They were sourced from Rui Paiva, nephew and neighbor of our friend, Prof. Fernando Paiva, in the nearby town of Lixa. Upon arrival at the cellar, the grapes were destemmed and moved to a stainless-steel tank to start a pellicular macerarion for three days at 4C. At this point 500gm/kg of ground chestnut flowers are added and mixed into the mass and the grapes are then pressed and returned to the stainless-steel tank for the fermentation to start and dept at 15¨¬C. Before the fermentation ends the unfinished wine is racked and bottled with 18g/l of residual sugar for the fermentation to finish in the bottle. It is not disgorged and has the natural sediments left in the bottle. There was no SO2 added to this Pet Nat!

Organic / Natural 

Vinhao 50%, Alvarelhao 20%, Arinto 30%
Grapes are harvested by hand and upon arriving in the cellar are destemmed and moved to amphoras (talhas) to start fermentation and maceration. At this point ground chestnut flower is added (500mg per 1000kg) and mixed into the mass.The whole vinification process is very simple with very low intervetion. The red grapes and 10% of Arinto had a five day maceration  then pressed and moved to an amphora to ferment. The other 20% of Arinto was pressed and the must was moved to a stainless steel tank to ferment at 5¨¬C. Atfer 27 days at this temperature, the residual sugar of the Arinto reached 17g/l, was then blended with the red wine and bottled for the fermentation to finish in the bottle.

Organic

Quinta do Infantado Douro Tinto is a bold yet balanced red blend from Portugal’s Douro Valley, made from traditional native varieties like Touriga Nacional, Touriga Franca, and Tinta Roriz. Fermented with indigenous yeasts and bottled with minimal intervention, it shows ripe blackberry and plum notes accented by dried herbs, spice, and a touch of schist-driven minerality. Medium-bodied with polished tannins, it’s a soulful expression of the Douro’s dry wine potential.

75% native red varieties/25% white varieties. From a single hectare of 40-year-old vines, a field blend of red and white varieties, planted at almost 2000 feet in elevation on a schistous, north-facing hillside in the Douro. The bunches are co-harvested by hand and partly destemmed. The mix of berries and whole clusters macerates just long enough to take on a clear, pale red color. Fermentation is spontaneous with indigenous yeasts in stainless steel tank, where the wine is also aged on its fine lees for 11 months, followed by a year in bottle. Having little exposure to air, the wine has a natural, very gentle, desirable spritz to it just upon opening. “Palhete” is Portuguese for the British term “claret” (from the French “clairet” originally), historically applied to the very pale, not-quite-red wines of Bordeaux wines way back in the 14th-15th centuries (only later did claret come to indicate the bigger, truly red, more modern style of Bordeaux red). In the bottle, Palhete references this fresh, very light style of wine, in Portugal’s case achieved through a co-fermentation and short maceration of white and red varieties.

Organic / Biodynamic / Natural

#1 on James Suckling's Top 100 Wines of Portugal

97 points James Suckling
Earthy with dried flowers, very complex, with red fruit and darker tones in the background. The palate is tender and refined, medium- to full-bodied, with supple, chalky tannins and a delicate yet substantial thread of dark fruit. A beautifully pure and energetic expression of baga. Sourced from three vineyards, 100 to 140 years old, planted on clay-limestone soils. The grapes are partially destemmed, fermented in open wood lagares, and aged 12 to 18 months in 500- and 1,500-liter used oak barrels. From biodynamically grown grapes, Demeter and Ecocert certified. Drink now or hold.

Organic / Biodynamic / Natural / Orange Wine

90% Fernao Pires, 10% Arinto. 12 days skin contact maceration

Favonius wines are made from small plots in and around Armoreira and Alcobaca, both surrounding the Lisboa area and very close to famed massive surfing wave Nazaré. Through their knowledge and expertise in organic fertilizers and bio-stimulants Rodrigo and Pedro have managed to partner with the most serious of land-owners and cultivate trusting relationships which enable them to properly and sustainably nurture the vineyards for the long-term vision and health of the land. Their natural approach to cultivating the land and minimal winemaking highlights the local grape varieties of Touriga Nacional, Casetelão, Arinto and Fernão Pires. .

We appreciate their overall dedication to making clean, fresh and stable natural wines that woo with soul and sense of place. Favonius champions native Portuguese varieties and are deep rooted in experience, knowledge, friendship, sustainability and well cultivated relationships. Authentic Wines for authentic people. Organically farmed. Minimal to Zero Sulfur added. All around natural beauties.