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António Madeira - Vinhas Velhas Branco

Sale price€37,00

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Antonio Madeira's Vinhas Velhas Branco, meaning "Old Vines White," is the pure expression of this commitment. It is sourced from a tapestry of small, high-altitude granite parcels, where the schist gives way to the characteristic granitic sand that defines the region’s finest white wines. The grapes themselves are a field blend, reflecting the traditional plantings of the Dão before modernization, featuring a dominant mix of indigenous varieties such as Encruzado, Bical, and Malvasia Fina.

The production process is meticulously gentle; the fruit is hand-harvested and whole-bunch pressed, followed by a fermentation using only natural, native yeasts. Antonio Madeira favors aging the wine for a prolonged period, typically in used, neutral French oak barrels or sometimes in concrete, which allows the wine to develop texture and complexity without imparting overt wood flavors. This patient approach is crucial in allowing the natural minerality and razor-sharp acidity of the Dão to integrate seamlessly with the wine’s complex floral and citrus core. 

The resulting Vinhas Velhas Branco is a textural, age-worthy white wine celebrated for its intense freshness, profound granite-driven salinity, and its ability to communicate the authentic, cool-climate soul of the mountainous Dão.

António Madeira - Vinhas Velhas Branco
António Madeira - Vinhas Velhas Branco Sale price€37,00

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António Madeira

António Madeira is deeply dedicated to the Dão—his adopted homeland in north-central Portugal—and has set out to identify and classify its “grand cru” vineyards while preserving ancient vines. Parisian of Portuguese descent, Antonio has family roots in the Serra da Estrela, mainland Portugal’s highest mountain. In 2011, he produced his first wines after discovering a 50-year-old vineyard in the foothills. He quickly realized he’d stumbled upon gold in the Dão: old vines of native varietals such as Tinta Pinheira, Negro Mouro, Tinta Amarela, and Baga; free-draining granite soils; and excellent sun exposures—all combine to make magical wines. Today, he works with small plots in six different villages and farms organically and manually. All of his wines are co-fermented field blends, using indigenous yeast and very little sulfur. If there’s a throughline in his wines it’d be a touch of salinity and ample freshness, with an earthy quality like the first moments after it rains.