“Boundary pushing, innovative project.”
Sarah Ahmed, The Wine Detective
The Winery as Atelier: A Synthesis of Science, Love and Human Curiosity
The Foundation
Adega Belém was born from a shared obsession with the living world. Before the first grape was crushed, our path was defined by the rigorous observation of nature and the study of human life. With backgrounds in Biology—focused on seductive callings and love making among tree frogs—and Anthropology—the study of the diversity of human existences—we do not simply “make” wine. We create it, we curate it. And we love to drink it ourselves.
The Philosophy of Manufacture
Our transition from the scientific field to the cellar was driven by a desire for a phase of life dedicated to craftsmanship. Having mastered our craft through formal oenological training in Portugal and Germany and hands-on viticulture across Europe, we established our atelier in the heart of Lisbon.
We view the winemaking process through a dual lens:
Biological Precision: An uncompromising commitment to the health of the vine and the nurturing of complex fermentation processes. We favor a scientifically informed, non-interventionalist approach that allows the native fruit to express its terroir as much as our art of winemaking.
Anthropological Respect: While a reverence for the multitude of native varietals growing in the Iberian Peninsula, we also see our wines as cultural artifacts—bottled expressions of the Atlantic terroir and our own history of connections to people and lands.
The Space
Housed in a repurposed automotive workshop in the historic Belém district, our winery is a study in contrast. Within this industrial relict, we apply a high-precision, small-batch methodology. Every bottle is an exercise in restraint and technical excellence, distancing itself from the funky and brut in favor of the refined.
The Vision
At Adega Belém, winemakers Catarina Moreira and David Picard invite you to experience wine as an elevated craft. We bridge the gap between the rural vineyard and the urban effervescent, bringing the technical artistry of the cellar into the vibrant pulse of the city.
This is not just wine; it is a meticulously composed expression of life, history, and the artisan’s heart.
It is fine wine. Made with love. And grapes as well.
The Family
Our methodology is inherently collaborative. We cultivate enduring partnerships with a select circle of vintners and growers who share our commitment to sustainable viticulture and winecraft. These are more than logistical ties; they are kinships of craft, built on a mutual reverence for the land and the rigorous quality standards of our winery.
The Cloister Vine Garden on the Estoril Coast
This vineyard located in the valley of Caparide on the cool Atlantic coast of Estoril. It belongs to one of Lisbon’s oldest priest seminars and has been part of the historic DOP Carcavelos since its inception. It is today managed by a small experienced agriculture team, implementing a low intervention protocol, based mainly on ad hoc treatments against fungal grape diseases. There is no irrigation. We have also put a couple of scarecrow in the vineyard to deal with the abundant and gourmand local pigeon population. We make our lighter red wines and our fortified wines from grapes grown here.
Tapada da Ajuda – a vineyard inside Lisbon
This 30 year old vineyard belongs to the Agronomy Insitute of the University of Lisbon, and is planted on the south-facing slopes of the Monsanto hill in Lisbon’s Ajuda neighborhood. The ripening period starts very early and harvests are usually already in full swing when most of Portugal is still in summer holiday. The soils are rich in old calcareous rocks covered by loamy silt The vineyards are managed by a professional agriculture team implementing a low intervention protocol, based mainly on ad hoc anti-fungal treatments, punctual irrigation and the physical protection of grapes via nets.
Bemposta, Alenquer – Portugal’s Napa Valley
The grapes for our more full bodied red wines produced are grown in a vineyard next to the River Ota in the DOP region of Alenquer, about half an hour drive northeast from the winery. Benefiting from cool humidity during the night and early mornings, while being exposed to full sunshine from mid day, the grapes enjoy here a prolonged ripening period and optimal phenolic ripeness in most years. The vineyard is managed by a team of experienced viticulturists and applies a minimal intervention approach, mainly based on ad hoc treatments against fungi and pests. The vineyard does not use an irrigation system.
“Com qualidade e sanidade, sem defeitos, apenas muita personalidade e carácter, com verdadeiro ‘edge’, complexidade e irreverência.”
Mariana Lopes, Revista Grandes Escolhas