In 2009, Michel Chapoutier picked out a plot in the Douro Valley. A small– plot of 3 hectares, but full of promise: Eleivera. Here, the winters are tough, the summer a long, dry heatwave. To get sufficient output, Michel Chapoutier joined forces with local producers and worked with them to grow touriga nacional, a typical Portuguese grape. The result was Pinteivera and Eleivera, two representatives of this region, which is a Unesco world heritage site.
Rabigato, Gouveio, Códega do Larinho.
The grapes are harvested by hand and transported in trays.
Old vines (60-80 years) from the Cima Corgo. Soil composed of granitic sands of varying depth. The granite subsoil breaks through the surface in places. East or northeast-facing slopes to preserve aromatic freshness and acidity. The summers are hot and dry and the winters are cool and wet.
Pressing of the whole bunches, light settling and alcoholic fermentation in demi-muid (600l) vats.
On lees for 10 months with a light stirring of the lees.