The Wine

Every vintage is guided by man

The adega promotes a strong link with nature, using such material as oak and cork

The new Winery

The architectural recuperation of the adega, by Carlos Castanheira, uses a simple and functional design

With two sections perfectly linked with each other -  the barrels in one, and the other for vinification, both linked by gravity - all in a total rea of 2500 m2 perfectly housed by the surrounding forest plain, just next to Ribeira das Fontainhas. The golden wood colour of the structure and the cork dressing - which will soon acquire a silver colour show great character and sensitivity to the surroundings. From the large veranda you can see Taboadella and it’s possible to see in just one glance all the vineyard area while enjoying a glass of the Grande Vinho. Designed to perfectly combine light and shade, it lets enough natural light to enter and create the perfect temperature and ambience.

The adega promotes a strong link with nature, using such material as oak and cork, bringing together energy economy, recycling of dirty water and of used solids, as well as the quiet comfort and wellbeing of their staff. The grape reception table brings a high degree of rigour to the process separating grapes and bunches by size, and elimination any necessary pips. Gravity fermentation is "custom-made" in cement tanks and the latest conical stainless steel tanks, corresponding exactly to the classical ‘lots’ in the vineyard of Taboadella, where we sense that every vintage is guided by man, and not the contrary.

The lagar at monolithic boulder

Built in the vines not far from the house, this natural stone lagar is one of the oldest examples of the history of winemaking in the Dão region. The Lagar of Taboadella is constructed of three basic elements: the floor with a dimension of about 2.70m, where the grapes are crushed; the deepest part, which houses the ceramic vases or wine bladders, where the wine runs thorugh a small opening, and the "plate" - a flat area protected protected by a lip, where the skins and pips are collected. Although we have lots of information about winemaking processes in the Roman era, we are still uncertain how the wine was pressed – the most common theory is that large stone would have been used.

Harvest adn Vinification

Grapes are entirely harvested by hand at Taboadella

The harvest is conducted "a la carte" by a team of 30 pickers, according to the maturation of each parcel and each variety. In total this takes 20 days, during a period of one month, allowing the winemakers to adjust or stop harvest as necessary. For white wine, after selection the grapes are ready for the press in a controlled inert environment, with no oxygen contact, thereby eliminating the possibility of later oxidation in the wines. Fermentation is in stainless steel tanks with temperature control between 10-12C, which allows for very slow fermentation and high maturation levels; it can take up to six weeks to complete. For our reds, after bunch selection, we de-stem and eliminate the pips thus avoiding any harsh tannins. Depending on what wine we want, cement tanks are used, which gives mineral notes and a fine texture. Ageing in oak after the malolactic fermentation smoothens and improves the wines, conferring greater complexity and finesse on each lot.

The Importance of Oak

The barrels are made exclusively from French oak between180 and 200 years of age

Aageing in 500 litre barrels allows us to respect the structure and breadth of the wine, believing that this allows its full and proper expression. Once per year, the winemaking team at Taboadella organises a visit to coopers in France to choose their barrels, witnessing the toasting process, creating better aromatic precision and consistency among them. The barrels are made exclusively from French oak between180 and 200 years of age; they come from the famous forests of Tronçais and Bercé and are worked by 6 "tanoarias" in Burgundy and Bordéaux, resulting in unique enological pieces that avoid having any dominating characteristic of one forest or another, degree of toast, or producer.

Technical Team

The winemaking team of Jorge Alves and Rodrigo Costa design wines inspired by ancient vineyards under the direction of viticulturalist Ana Mota, and together create Quinta Nova de Nossa Senhora do Carmo wines, in the Douro. Jorge Alves, one of the most acknowledged and respected winemakers in the Douro leads the team as consultant,and Rodrigo Costa, resident winemaker with vast knowledge of the Dão, take on the great challenge at Taboadella, where they do excellent and exemplary work together.

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