top of page


We produce small batches of wines exclusively from the Baga, Cercial and Bical grape varieties, in Val D. Pedro, in clay-limestone, close to our village of Poutena. Every year we release some bottles from our library and magnums. Due to such small quantities, these wines are allocated exclusively to members of our waiting list. If you are not a member yet, register here .


Produced from bical and cercial from vineyards based on sandy and clay-limestone soils, it shows the consistency and freshness characteristic of the best white wines from Bairrada.

The grapes are harvested in the morning, pressed as a whole bunch and fermented separately. The cercial ferments in a stainless steel tank in order to maintain the vivacity of the aroma, and the bical is fermented in a barrel used to add complexity and unctuousness to the final batch. Both age on fine lees for 6 months.

The aroma stands out with the intensity of citrus notes, accompanied by a slight note of salinity. The palate highlights the acidity and typical texture of bical, giving a long and tense finish.

Vadio Tinto SA


Originating from several Baga vineyards based exclusively on clay-limestone soils, it expresses the Atlantic character of Bairrada wines and the typical texture of the limestone berry.

Each plot of vineyard is harvested manually at different periods in order to reach the optimum ripening point. As soon as they arrive at the winery, the grapes are de-stemmed and taken to small deposits. In order to better express the identity, fermentation is carried out by indigenous yeasts and extraction is very gentle. Aged in used barrels for a minimum period of 18 months.

The nose shows the classic elegance of the berry and the characteristic freshness of Bairrada. The palate is delicate where the acidity shines and persists accompanied by a very fine and polished tannin.


Grande Vadio invokes the maximum expression of Baga in Bairrada, defined by elegance, freshness and aging capacity. It comes from hillside vineyards, where exposure promotes better maturation and the berry reveals itself better.

Each plot is vinified in small tanks, with manual pumping over. After pressing, the new wines are immediately transferred to used 500L barrels where malolactic fermentation takes place and ages for a minimum of 12 months. Bottling is earlier than Vadio in order to maintain greater fruit definition and tannin texture.

The aroma reveals great definition in the fruit, where the wild fruits and balsamic notes typical of the berry stand out. The palate shows great harmony and elegance dominated by delicate tannins and balanced acidity.



Rexarte represents our mission to protect the purity of the expression of our terroir. Producing in exceptional years and in very limited quantities that rarely exceed 1300 bottles, the Rexarte plot that originates this wine is located on a slope of around 0.3 hectare, has exposure to the North and soils that transition from sandy to clay-limestone . Productions are very low, allowing excellent levels of concentration to be achieved, allowing wines to be produced with great complexity and full of texture.


Vinification takes place in small deposits, partially with whole bunches, with manual pumping over and fermentation is carried out by indigenous yeasts. Soon after the alcoholic fermentation ends, aging begins in a 500 L used French oak barrel.


The aroma reveals the purity of the Baga, highlighting the ripe fruit and balsamic notes. The palate is the perfect combination of power and elegance, finished with great balance and persistence, guaranteeing a long evolution in the bottle.


Honoring the long tradition of sparkling wines in the Bairrada region, we reinvented the production of Vadio sparkling wine by aging the base wines using the Solera method, which began in 2007, with 13 vintages in the solera.

Produced from Bical, Baga and Cercial, each portion is harvested individually during the morning, followed by gentle pressing of whole bunches. Fermentation takes place entirely in barrels and ages on the lees for around 6 months.

In the first months of the new year, around 30% of the batch of solera is removed to make the new run (bottling of the sparkling wine). At that moment, the solera batch is again topped up with the wine from the last harvest, and thus continuously harvest after harvest, ensuring consistency and character. Respecting the classic method, the second fermentation takes place in the bottle, with a minimum stage of 18 months before disgorgement. Aroma of great complexity and elegance, the result of its aging in solera, dominated by dried fruits, notes of candied fruit and slight salinity. The palate is creamy and rich, with balanced acidity and lots of depth.



In the Vadio rosé sparkling wine we seek to explore the versatility of the berry. We selected a plot from a small farmer with a vineyard that is around 30 years old, where the vigor of the berries does not allow for very high maturation and the acidity is dominant.


Pressing whole bunches and with very gentle extractions, fermentation follows between stainless steel and used barrels. In February it is allotted and we do the print run. After the second fermentation is completed, the minimum lees contact is 18 months before disgorgement. With a light salmon color and a very fine persistent bubble, the nose shows plenty of fresh red fruit. In the mouth it reveals freshness supported by vibrant acidity, and balanced by the creaminess of the mousse.

bottom of page