In 2011, Rui Robredo Madeira returned to the same winery where in 1987 he worked his first harvest, in a small winery located in the village of Vermiosa between the cold and in the highest vineyards in Portugal.
Through painstaking effort, he rehabilitated the property, because he believed that this region’s winemaking heritage is one of the most hidden treasures of Portuguese Wines. Old vines of native grape varieties have perfectly adapted to the rugged climate caused by the high altitude, along with the soil, where many veins of quartz run through the schist and granite.
Through Beyra wines, Madeira seeks the Beira Interior’s true identity: wines of great complexity resulting from the combination of aromatic intensity, minerality and freshness.
Hand-picked grapes, reception with total destemming and immediate crushing. Fermentation without temperature control with wild yeasts, with gentle hand maceration. Aging in cement vats until bottling. This wine shows a very fruity nose of wild berries with a discreet floral nuance, its youth and irreverence can be noted, a smooth, broad and persistent palate with freshness and very smooth tannins.
