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Menina d'Uva - Ancestral Pet Nat Rosé

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The Ancestral Pet Nat is a rosé sparkling wine made from a blend of white and red grapes, primarily Tinta Gorda, Malvasia, Bastardo Preto, Bastardo Branco, Formosa, and Verdelho. The grapes are sourced from different plots between 60 to 80 years old, cultivated in clay soils at an altitude of 550m. Aline practices natural viticulture, using compost to feed the soil and avoiding any treatments due to the arid climate.

This allows her to focus on soil and plant recovery work, as the neglected and previously plowed vines require more laborious pruning and slower restoration of soil life. The winemaking process is equally minimal, with the grapes being foot-trodden and direct pressed. Fermentation takes place in fiber tanks, and the wine is bottled before completing fermentation. The final fermentation in the bottle produces natural gas and sediment, which is removed by manual disgorgement after 6 months of aging. The resulting wine showcases the unique terroir of the Mirandês Plateau, with its harsh continental climate, schist and quartz soils, and limited rainfall contributing to the wine's distinctive character.

Menina d'Uva's holistic approach aims to produce wines that authentically reflect the region while respecting the environment and preserving traditional winemaking techniques

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Menina d'Uva

Menina d'Uva is a winemaking project founded by Aline Domingues in 2017 upon her return to her parents' homeland on the Mirandês Plateau in northern Portugal. Driven to connect with a simpler, rural lifestyle and preserve the region's rich winemaking heritage, Aline initiated production in a small, inherited house lacking basic amenities. Through community involvement and the recovery of abandoned vineyards, the project has grown, with Aline now tending to eight plots of old vines. Recently joined by Emanuele, the winery has expanded its holdings by planting new vines on 2.5 hectares of land, which will be grafted with traditional, mass-selected varieties.

Aline's background in biology and subsequent studies in fermentation processes fueled her passion for winemaking and a deep appreciation for the Mirandês Plateau's unique viticultural potential. The vineyards are situated in the village of Uva, which is characterized by a harsh continental climate with cold winters and hot summers. The region's schist and quartz soils, along with limited rainfall, contribute to the wines' distinctive character.

Menina d'Uva practices natural viticulture, eschewing synthetic products in favor of composting and cover cropping to restore soil health. The winemaking process is equally minimal, relying on indigenous yeasts, foot-treading, and spontaneous fermentation without temperature control. Aging occurs primarily in stainless steel or fiber tanks to preserve the wines' purity. Minimal sulfur dioxide is added, and no fining or filtration takes place.

This holistic approach aims to produce wines that authentically reflect the terroir of the Mirandês Plateau while respecting the environment and preserving traditional winemaking techniques.