Factor XPTO: We live in our vineyard, we fall asleep over our wines, we maintain an umbilical cord with each plant and bottle.

Hamilton Reis live:
In 2008 we acquired a parcel of land on the foothills of Serra do Mendro, in the heart of Vidigueira, Alentejo. There was a dream of vineyard, wine, family, in a pure terroir.

Minimal impact and maximal preservation guide the tools we use to express the identity of our land.
We seek wines of character and identity, expressions of our climate of warm sunny days and cool breezy nights. Wines of Mediterranean shale soil, where low soil fertility, translate to complexity and minerality. Local varieties, well established. Wines of men, but with low intervention, with most respect for the elements and history.

The vineyard was planted by hand, and the red varieties are Castelão, Alfrocheiro, Tinta Miúda and Trincadeira. The bush vines, without artificial support, will follow their natural climbing capabilities.
The green cover of the soil is controlled solely by mechanical intervention, without herbicides. The organic matter, left on location, will reintegrate its natural organic cycle.

No herbicide, pesticide or insecticide is used, as certification of organic production is currently in progress.

White grapes are grown in pergola’s, 2 meters tall, allowing the grapes to mature in shade, and keep the natural acidity while full maturation occurs, and the alcohol potential is lower. This translates to white wines that are express density, nice acidity and mouth structure.

In the cellar, century old clay Talhas, made locally, are used to ferment red musts, without the skins. The wines are then transferred, with the lees, to Pipas (wood barrels), where malolactic fermentation occurs with frequent stirring. 12 months of barrel ageing, in used oak, finishes the wine providing complexity and stabilization.

The white wines will start with skin contact, and the fermentation is conducted in used oak barrels. At the end of the fermentations, the lees are kept and stirred frequently, until the desired mouth feel is reached.

As we travel back in time to a past era of Alentejo, we discover red wines with open color, greater freshness and elegance, and unctuous, dense, rich whites, and there resides our tribute to the region.

Natus is the result of dreams, work and a relentless will to be happy. Every day is meant to be savoured with intensity, passion and love for the vines and the wine. It is where we live, sleep and wake every day.

No herbicide, pesticide or insecticide are used, as certification of organic production is currently in progress.

White grapes are grown in pergola’s, 2 meters tall, allowing the grapes to mature in shade, and keep the natural acidity, while full maturation occurs, and the alcohol potential is lower. This translates to white wines that express density, and have a nice acidity and mouth structure.

In the cellar, century old clay Talhas, made locally, are used to ferment red musts, without the skins. The wines are then transferred, with the lees, to Pipas (wood barrels), where malolactic fermentation occurs with frequent stirring. 12 months of barrel ageing, in used oak, finishes the wines, providing complexity and stabilization.

The white wines will start with skin contact, and the fermentation is conducted in used oak barrels. At the end of the fermentations, the lees are kept and stirred frequently, until the desired mouth feel is reached.

As we travel back in time, to a past era of Alentejo, we discover red wines with open color, greater freshness and elegance, and unctuous, dense, rich whites, and there resides our tribute to the region.”