Who is it for
Artisanresistance.com is a project promoting eco sustainable products and offering the opportunity for professionals to order products made by artisan producers. By consulting its pages, you can access all the information about our producers, how we can help you with you order, and the consolidation and shipping of your orders.
Visit often our web pages and you will be constantly up-to-date on the new and seasonable product available.
Boutique en ligne
Cave à vin
For more information:
Copyright. All Rights reserved by Artisan Resistance
Made in Portugal
Products : Wines, Beira Baixa, Castelão, Fonte Cal and Uva Formosa (Whites and Oranges), Bastardo Espanhol, Carrega Burros, Bastardinho, Rufete, Marufo, Moscatel Tinto and Jaen (Reds and Rose)
Value : Handcrafted
Website : www.gardunha-sul.negocio.site
Shop info - Go to shop
Minimum order : No
Transport in Portugal: Exw
Country with exclusivity :
Italy: www.ilberebene.it - www.birreartigianali.it
The project has 2 main goals:
1) Have sustainable vineyards, with organic and biodynamic principals, with minimal intervention and treatments;
2) Researching and preserving old grape varieties – I don’t want quantities but typicity and uniqueness;
This kind of farming (organic) is very natural in the Beira Interior Region, due to the very specific terroirs and very well adapted grape varieties. This translate in the region beeing the Portuguese wine region with most organic grapes production.
My vineyards (rented and grape suppliers) follow the flow of the Beira Interior – with high altitude vineyards (above 450 meter above sea level), soils that range from granitic sands to clay and schist mixture. The exposure is mainly in the south, in the slope of the Gardunha
Mountain facing the south plains of Portugal, and in the Cova da Beira, a region very fertil and with great balance for the grapes. The Gardunha mountain marks the frontier between the mountains fo the North and the Plains of the South, wich allows me to get more alchoolic and full body grapes from the south part and blend them with the more delicate and acidic grapes from the north part of the Gardunha. This results in balanced wines that mirror what I intend
for the project – Beira Baixa in a glass.
The focus keeps the same: minimal intervention in the vineyard and in the cellar, just pressing the grapes, taking the juice and fermenting. Nothing added - using natural yeast; Nothing taken – I don’t filter or fine the wines! I just let winter do the clarification and use a small SO2
amount just before bottling.
I respect Nature, naturally!