THE VINEYARD
One of the foundations of Vinhos Imperfeitos is to respect as much as possible the raw material that Nature miraculously offers us. We want to empower every region we work in, revealing what is purest and most essential. We work with vineyards where the use of natural products is a priority, where ancestral methods still prevail, reatments, pruning and other interventions in the vineyards are regulated by the phases of the moon. We work with vineyards that are mostly as old or older than their own owners (75 to 120 years old). We believe that to make a world-class wine, work must start in the vineyard, the daily monitoring of this is paramount and will dictate the success of the final product: “Wine is made in the vineyard”. Last but not least, the immense respect for the vinegrowers. They take great care and dedicate their lives to their precious vineyards.
IN THE CELLAR
After 7 years of study at the Bordeaux and Burgundy University, I had at my disposal all the tools and knowledge to create perfect wines. After earning some experience working around the world, I returned to my country and immediately started to work with a Master named Dirk Niepoort, the business owner.
One of the first things he said to me was that he knew that I had studied and worked in best places in the world but would like me to make his wines without chemical products. The important thing was to truly understand the origin of each grape, the Terroir of each vineyard, that I “felt” the potential of each grape… He wanted authentic wines! He taught me how to make wines from a different perspective, respecting the integrity of the grapes by tasting the grapes in the vineyard and trying to figure out which winemaking process. I learned to observe, to let nature do, and only in case of trouble to intervene.
We always vinified wines on the edge of danger, the philosophy was to make great wines, even knowing there would be possibilities to go less well and there would be production significant losses. On the other hand, when it did well, it did really well! A singular, authentic, pure wine… I learned that the hard thing is not to touch and believe until the end in Nature…. The result of this philosophy is the mythical Niepoort wines like Batuta, Redoma Reserva, Coche, Robustus, and many others…
When I left university I learned how to make perfect wines, with Dirk I learned how to make authentic wines! The truth is that these two universities complement each other and hardly work well on their own. Not being an absolute philosophy, but something in perpetual motion
Vinhos Imperfeitos company will represent everything I have ever “drank” throughout my life and what I will still “drink”. Focusing on making pure, authentic, precise, unique wines.
THE VINEYARD
One of the foundations of Vinhos Imperfeitos is to respect as much as possible the raw material that Nature miraculously offers us. We want to empower every region we work in, revealing what is purest and most essential. We work with vineyards where the use of natural products is a priority, where ancestral methods still prevail, reatments, pruning and other interventions in the vineyards are regulated by the phases of the moon. We work with vineyards that are mostly as old or older than their own owners (75 to 120 years old).
We believe that to make a world-class wine, work must start in the vineyard, the daily monitoring of this is paramount and will dictate the success of the final product: “Wine is made in the vineyard”. Last but not least, the immense respect for the vinegrowers. They take great care and dedicate their lives to their precious vineyards.
IN THE CELLAR
After 7 years of study at the Bordeaux and Burgundy University, I had at my disposal all the tools and knowledge to create perfect wines. After earning some experience working around the world, I returned to my country and immediately started to work with a Master named Dirk Niepoort, the business owner.
One of the first things he said to me was that he knew that I had studied and worked in best places in the world but would like me to make his wines without chemical products. The important thing was to truly understand the origin of each grape, the Terroir of each vineyard, that I “felt” the potential of each grape… He wanted authentic wines! He taught me how to make wines from a different perspective, respecting the integrity of the grapes by tasting the grapes in the vineyard and trying to figure out which winemaking process. I learned to observe, to let nature do, and only in case of trouble to intervene.
We always vinified wines on the edge of danger, the philosophy was to make great wines, even knowing there would be possibilities to go less well and there would be production significant losses. On the other hand, when it did well, it did really well! A singular, authentic, pure wine… I learned that the hard thing is not to touch and believe until the end in Nature…. The result of this philosophy is the mythical Niepoort wines like Batuta, Redoma Reserva, Coche, Robustus, and many others…
When I left university I learned how to make perfect wines, with Dirk I learned how to make authentic wines! The truth is that these two universities complement each other and hardly work well on their own. Not being an absolute philosophy, but something in perpetual motion
Vinhos Imperfeitos company will represent everything I have ever “drank” throughout my life and what I will still “drink”. Focusing on making pure, authentic, precise, unique wines.