2025
Roupeiro, Alicante-Branco, Rabo-de-Ovelha, Fernão-Pires, Trincadeira-das-Pratas.
In this Chão dos Eremitas, at the foothills of Serra d’Ossa, there is evidence of uninterrupted wine production dating back to the 14th century, when the Papal Bull of 1397 exempted the Pauperes Eremiitas (monks of the Order of Saint Paul, “Os Paulistas”) from taxes on their vineyards and demonstrating their importance. This place is special—you can feel it! Two streams carry rainwater from the Serra d’Ossa, keeping the soil cool in the scorching Alentejo heat. From the same soil and the same grape varieties, a new, fresh identity emerged in the lots: our “Pequeno Eremita” (Small Hermit). This “Pequeno Eremita” is a testament to this place and to the grape varieties that once dominated the region’s wine-growing landscape but have since nearly disappeared.
The "ground of the hermits" vineyard
Year the vineyard was planted: 1969 - 1970
Altitude: 256-267m
Soils: granitic, slightly acidic.
Location: Southern foothills of Serra d’Ossa.
History: This place is special, you can feel it! Two streams bring the rainwater from the Serra, never lowering the water table below 5 meters. Here is where the vine used to be planted, the Chão dos Eremitas, “Chão”, an old term for flat areas, and “Eremitas” referring to the hermit monks of Saint Paul’s order. Here, there’s evidence of uninterrupted wine production since the 14th century. But archeology goes further, discovering the only Phoenician wine amphora of Portugal’s inland, dating to the 8th century BC. This links this place to wine about 900 years before the arrival of the Romans, in which there are 3,000 years of history linked to wine.
Granitoids with a strong presence of active limestone, with the soil pH being slightly basic.
The grapes are grown under certified Organic Production, without the use of herbicides. All our vineyards are also certified within the Alentejo Sustainability Program.
Manual night harvest, selected on a sorting table, direct press, no sulphites added until the end of fermentation. Spontaneous alcoholic and malolatic fermentation. Aging on static lees, 66% in stainless steel and 33% in used French oak barrels for 9 months.
12,5% Vol.
4 200 numbered bottles of 0.75L released in April 2026.
