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Projecto de Adega Familiar Moreira & Picard

Nós adoramos vinho e adoramos produzir vinho. E adoramos contar estórias sobre vinho. Por isso, construímos a nossa adega no coração da cidade, para fazer parte da urbe. As nossas portas estão abertas para a rua e poderá acompanhar todas as etapas da vinificação, desde a chegada das uvas à adega ao engarrafamento e rotulagem dos novos vinhos. Leia aqui mais sobre a história do nosso projeto, nossa abordagem e nossa equipe.

Do Acasalamento de Rãs à Adega Urbana

Magical thinking in 14 logical steps

1. Frog mating and magical thinking

before 2013

We started off as university researchers, Catarina as an evolutionary biologist exploring frog mating in Portugal and David as an anthropologist studying magical thinking in the Western Indian Ocean. We met at a barbecue party and have stayed together ever since.

2. Back to School

2013

We decided to make wine together and spent two years studying oenology and viticulture at the Instituto Superior de Agronomia at the University of Lisbon. A professional internship led us to the Alentejo region.

3. First batch of ``bathroom`` red

2013

The first red is made in our bathroom back in the Santa Catarina neighbourhood of Lisboa. It smelled like a mixture of superglue, overcooked strawberry jam and oloroso sherry. We kept it for those guests who wouldn't leave. It was a rather curious wine.

4. Rheingau and Geisenheim University

2014

We became Erasmus students for the first time in our lives and spent our second year of oenological studies with the Vinifera Euromaster Programme at the University of Geisenheim in Germany.

5. Travelling winemaker years

2015

Catarina became an assistant winemaker at Provins in the Swiss Valais and later at Grande Enseada in Redondo, Portugal. In 2017, she became the resident winemaker of Herdade da Barrosinha in Alcacer do Sal, where she worked until 2019 with one of Portugal’s most senior winemakers, António Saramago.

6. Wine tourism research around the world

2016

Research in South Africa, California, Bordeaux, Austria and China funded by the University of Lausanne, Switzerland where David had become a full professor, helped clarify how to bring wine tourism into the 21st century.

7. Aquisition of car repair shop

2016

We started looking for urban industrial sites and found this old car repair shop in Belém. We instantly fell in love with its weird and wonderful space full of antiquated equipment in a great location. It would become our winery.

8. Getting the land registry in order

2018

Two lawyers, four notaries and more than 70 neighbors helped us to update all legal documents linked to the land registry.

9. Building project submitted

2018

The project to transform the garage into a winery is submitted to the municipality of Lisbon.

10. Building works finally start

2019

The winery gets an earthquake-proof steel structure, new piping, new electric cabling, fire doors and an energy saving roof.

11. The cellar equipment arrives

2019

Ten custom made stainless steel tanks, oak barrels, pumps, a destemmer and a horizontal press are put in the cellar. The winemaking equipment is ready for work.

12. Ready to roll

2019

The winery gets its winery license and is ready to operate.

13. Opening of the tasting room

2020

After an intensive year of demolition works, masonry, carpentry, plumbing, plastering, painting, dealing with contractors and website programming, the winery is ready to open to the public. The Corona virus epidemics forces us to delay this til the summer.

14. First full vintage

2020

While using other wineries for our 2018 and 2019 vintages, 2020 is the first full vintage produced in the Belém winery.

Co-criando êxtases delíciosos, responsavelmente…

Tecnologia de Vinificação

A nossa abordagem de baixa intervenção na vinificação combina técnicas tradicionais de fermentação espontânea, estágio em barricas de carvalho, pisa a pé e maceração pelicular com técnicas mais modernas.

Minimizar o impacto

O nosso sistema de frio e as bombas vinícolas têm um sistema com inversor de frequência para reduzir consumo de energia. Somos membros de várias sociedades de gestão de resíduos em Portugal e no resto da Europa.

Prémios

Um dia, também os nossos vinhos terão muitos prémios em concursos de vinho internacionais.

Copos de Prova de Vinho

Nós usamos copos de prova profissionais, mais pequenos que os copos gastronómicos, com uma abertura mais estreita e uma parte convexa que permite a concentração de aromas.

Tratamento de águas residuais

Na adega usamos filtros de separação de sólidos e temos a nossa própria ETAR, que nos permite reduzir o CBO a 90%.

Subsídios públicos

Por causa do carácter único do nosso projecto, não nos enquadramos em nenhuma categoria de financiamento público e, por isso, não recebemos quaisquer subsídios públicos.

Sulfitos

Porque o vinho é o estado efémero (e intermédio) da transformação da uva em vinagre, usamos quantidades mínimas de sulfitos para conservar o vinho como vinho.

Laboratório

No nosso laboratório podemos medir a acidez, o PH, a densidade, a temepratura e os níveis de sulfuroso (SO2) no mosto e no vinho.

Adega Familiar

Somos uma adega familiar onde toda a família está envolvida e onde os estagiária(o)s participam em todas as actividades da adega.

Engarrafamento

Utilizamos garrafas bordalesas leves e rolhas de cortiça natural porque para nós a qualidade do vinho e a sustentabilidade do material de embalagem são mais importantes do que a pretensão da embalagem em si.

Antes de se tornar enóloga, Catarina foi bióloga. Clique no símbolo do coração para saber o que ela descobriu e porque usamos a rela como o nosso logotipo.

Resíduos de embalagens

Usamos caixas de cartão reciclado em todas as nossas entregas e somos membros dos sistemas de reciclagem dos países para os quais entregamos.

EQUIPA

Catarina Moreira
Chief Winemaker

Evolutionary biologist and winemaker, Catarina is involved in all daily operations

Julio Moreira
Chief distinguished wine taster

Júlio is strong as a bear and has decisive ideas whenever all else fails.

David Picard
Chief Mädchen für alles

Anthropologist and winemaker, David is involved in all daily operations

Helena Nascimento
Chief Lab Rat

Helena is a chemist and the best Portuguese grandmother in the world

Ana Lula & Sofia
The chief bosses

Ana and Sofia are the actual bosses of the entire venture.

Chief Tasting Room Assistant
Chief Tasting Room Assistant

Knows all about wine, is extremely patient, knows how to tell good stories, speaks 27 languages

Lili
The chief winery dog

Lili is a professional tennis ball fetcher and keeps the whole team together

Intern from here or there
Chief Multitasking Intern

Has a lot of patience, will to learn, endurance, muscle power, appetite and a driving licence.