An excellent red wine from Quinta da Gaivosa produced in the Douro region
It is in the Douro that the Alves de Sousa family produces their wines, according to a family tradition of 5 generations. (Douro Valley, Caldas, Estação, Aveleira and Oliveirinha), developed a complete range of Douro wines of great character and quality.
<p></p><p>Carlos Alonso Douro Wine is a family business with an international vocation, focused on the production of quality wines, innovation and development of the region that is in its DNA: the Douro.</p>
<p></p><p><span>The Quinta de Val da Figueira is located on the right bank of the river Douro, close to the village of Pinhão in the heart of the Douro Demarcated Area. It is therefore situated in one of the areas that produces the best grapes for the production of Port and fine table wines internationally renowned for their quality. </span></p>
<p></p><p>In 2001 began the adventure of Sandra Tavares da Silva and Jorge Serôdio Borges. This young couple at first had no vineyards or wine, but a common dream, a personal project to which they dedicated themselves body and soul.<br />The name Wine & Soul is the consequence of his passion and total commitment to wine. From the beginning the work of this company focuses on an untiring search for exceptional vineyards in the Pinhão valley, the historic heart of the great Port wines, and give them a voice</p>
<p></p><p>The history of the 100HECTARES wines begins in the early 70’s.</p> <p>The estates of the family are the origin of their wines, and the production is made exclusively from grapes coming from their properties, which is at the heart of the family’s production philosophy</p>
<p></p><p>The history of the 100HECTARES wines begins in the early 70’s.</p> <p>The estates of the family are the origin of their wines, and the production is made exclusively from grapes coming from their properties, which is at the heart of the family’s production philosophy</p>
<p></p><p>The forbidden and allowed wines of the producer and oenologist Marcio Lopes , have more and more a common denominator: Minimum intervention both in the vineyard and the cellar. Respect what the vine gives, and try to make the transformation of the grapes into wine as natural as possible</p>
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