A commitment to quality.
From the vineyard to the winery.A good wine begins in the vineyard.
We always work from the vineyard to the winery, which means we begin to define the type of wines we want to achieve with each harvest—more structured, more aromatic, more complex—right away, among the vines.
A good wine begins in the vineyard.
We begin to plan the field work for the next nine months based on analyses of the soil from each of our eight vineyards and the different varieties in each plot.
A good wine begins in the vineyard.
The different phases of the vine's vegetative cycle demand our constant monitoring, attention and care, from pruning to biologically controlling and fighting pests to fertilising the soil.
Origin
From great grapes, great wines.
DISCOVER OUR WINES.Dedication
FROM THE VINEYARDS TO THE WINERY.
We restore nature’s balance.
We believe in respecting the soil and the auxiliaries that always existed in the fields, which is why our daily goal is to try to restore the balance between soil and vine, favouring the natural selection of cover crop plants, organic fertilisation, and promoting the establishment of auxiliary populations such as ladybirds and bats.
FROM THE VINEYARDS TO THE WINERY.
In the winery, we harness the quality of our grapes.
The vineyard always comes first when it comes to making a great wine, which is why our work in the winery is simply that of fine-tuning. We process each variety individually, preserving and purifying the natural characteristics of the grapes through rigorous processes, such as receiving the grapes and fermenting them in temperature-controlled stainless steel vats or oak barrels. Today, some of our grapes are still crushed in marble presses, either by foot or by our crushing robot designed specifically for these presses.
FROM THE VINEYARDS TO THE WINERY.
In the cellar we intern our wines.
In the barrel cellar, 90% of our barrels are French oak and 10% are American oak. At Herdade das Servas, we work with the most prestigious cooperages, benefitting from their unique characteristics, such as the origin of the tree or their toasting, which contribute to the aromatic style of the barrel and are reflected in the aromas and structures of our wines. Our barrels have a capacity of 225 litres and are used for four years, after which time they are recycled.
The time spent ageing in the cellar is reflected in wines that persist in memory and on the palate.
VISITS AND TASTINGS