Dominó
Vitor Claro, a former professional chef, embarked on his winemaking journey in 2010 when he founded Dominó as a side project while still working in the culinary world. His transition from chef to winemaker was significantly influenced by his collaboration with Dirk Niepoort, a prominent figure in the Portuguese wine industry. This partnership sparked Claro's interest in viticulture, leading him to eventually dedicate himself entirely to winemaking. Claro's culinary background is evident in his wines, which are noted for their finesse and complexity, reminiscent of the Burgundy wines that initially captivated him.
Dominó, co-owned by Vitor and his wife Rita Claro, is situated in the Alentejo region, specifically in the Serra de São Mamede near Portalegre. This area is known for its cooler climate compared to the rest of Alentejo, offering a unique terroir that contributes to the distinct freshness and bright fruit character of Dominó wines. The couple has focused on reviving old and sometimes forgotten vineyards, which are integral to their winemaking philosophy. These vineyards, some with vines as old as 80 years, are farmed using organic practices, although they are not certified. The soils in these vineyards vary, including granite, quartz, sand, clay, and limestone, providing a diverse range of flavors and characteristics to the wines.
The winemaking process at Dominó is characterized by its simplicity and minimal intervention. Vitor and Rita rely on natural processes, eschewing modern technologies such as refrigeration in their wine production. This approach is part of their commitment to sustainability and authenticity, allowing the natural qualities of the grapes and the terroir to shine through. The wines are typically made by crushing whole bunches, followed by a maceration and fermentation process that includes all solids. After fermentation, the wines are aged in concrete tanks, a technique that helps maintain their purity and freshness.
In addition to their Alentejo wines, Vitor Claro has expanded his portfolio to include wines from other regions such as Arruda dos Vinhos, Torres Vedras, Sintra, and the historically significant Carcavelos. This expansion reflects his ongoing passion for discovering and revitalizing Portugal's viticultural heritage.
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Frequently asked questions
The entire country of Portugal is divided into 14 different wine regions, including in the Azores and Madeira islands. Some of Portugal's most famous winemaking regions include the Douro Valley (known for Port) and Vinho Verde (known for its light, refreshing white wines).
Portugal is becoming more well known for its orange wines, talha wines (traditionally made in clay pots), and palhete (made by blending red and white grapes together).
Portugal is best known for its fortified wine, called Port wine. It is produced in the Douro Valley, which is a UNESCO World Heritage Site and recognized as the world's first demarcated wine region, established in 1756.
Vinho Verde in northern Portugal is another popular winemaking region characterized by rolling hills and lush landscapes. It's known around the world for low-alcohol, refreshing white wines, although the region traditionally focused more on red wines made with the fruit-forward vinhão grape.
The Portuguese island of Madeira, with its subtropical climate, is renowned for its fortified wines. Winemaking here dates back to the 15th century, when Portuguese
explorers brought grape varieties from around the world.
Our sustainable, natural wine shop is located in the Marquês neighborhood in Porto, Portugal. We also ship to countries around the world, including within Europe, the United States, Canada, Australia, China, and more. Review our Shipping Policy to learn more.
In recent years, there has been a notable shift toward sustainable viticulture and the production of natural wine in Portugal. Many winemakers are implementing organic farming practices and embracing biodiversity to maintain soil health and reduce chemical inputs. This commitment to sustainability is not only beneficial for the environment but also enhances the quality of the wines, allowing the unique characteristics of the terroir to shine through. For example, some winemakers are now utilizing ancient terracotta amphorae for fermentation (called talha in Portuguese). This method preserves regional cultural heritage, enhances the wine's character, and aligns with sustainable practices by reducing reliance on modern materials.