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Moreira & Picard Family Winemaking Project

We love wine and we love to make wine. And we love to tell stories about it. That’s why we built the winery right in the city, to be part of the city. To be a space to explore the intricacies of winemaking and how we relate to wine as a liquid that we ingurgitate and that becomes part of who we are. The doors are usually open and you can watch every step of the vinification, from the arrival of the grapes at the cellar to the bottling and labeling of the new wines. Read here more about the history of our project, our approach and our team.

Frog Mating into Urban Winery

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


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


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


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


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


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


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


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


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

10. Building works finally start


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


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


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

13. Opening of the tasting room


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


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

Co-creating ecstatic delight, responsibly…

Winemaking technology

Our low intervention approach to winemaking combines traditional techniques of spontaneous fermentation, oak barrel aging, foot stomping and grape skin maturation with contemporary cellar technology.

Minimizing impact

Our cooling system and pumps with frequency inverter minimize energy consumption. The use of non-chemical hot steam cleaning technology allows us to do without chemical cleaners in the winery.

Awards & Recommendations

Our wines and winery have been featured in many professional wine journals and received top reviews by distinctive wine critics.

Wine tasting glasses

We use professional wine tasting glasses, smaller than gastronomic glasses, with an opening narrower than their convex part so as to concentrate the aroma.

Waste water treatment

The winery uses waste water filters and has its own waste water treatment plant, reducing its CBO footprint by 90%.

Public subsidies

Because of the uniqueness of our project, we did not fit any public funding category and did not receive any subsidies.


Sulfites are a natural by-product of grape fermentation and therefore present in all wines. Because they are a good food preservative and because wine is the ephemeral state of grape must transforming into vinegar, we add a minimal extra amount of sulfites to preserve our wine as wine.


Our laboratory is equipped to monitor acidity, pH, density, temperature and SO2 levels in the grape must and wines.

Family Winery

We are a family winery where everyone gets involved. And interns learn every aspect of work in a winery.


We use light-weight Bordeaux bottles and natural cork closures because the quality of the wine and the sustainability of our packaging material matter more to us than the ostentatiousness of the wrapping.

Before becoming a winemaker, Catarina was an evolutionary biologist. Click on the heart symbol to learn about what she discovered and why we use the frog as our logo.

Packaging Waste

We use recycled paperboard boxes for all our deliveries and are members of the recycling schemes of the countries to which we deliver.


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

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.