Factor XPTO: Complacency in the vineyard and fine-drawn in the cellar

Emanuel Frutuoso has been working in wine full-time since 2008, working for several companies but it was the 3 years working in Bordeaux (Pessac-Léognan) that gave him more passion and where he feels he learned the most about oenology. But there was a gap, viticulture. In 2017 he began to take care of old vines in Murteira, Cadaval. These grapes started a project (FLUI), made in partnership with a friend and mentor, Rodrigo Filipe (Humus). As time went by, senhor Abel, his wife’s grandfather, gave her various plots, all planted on white grapes that were used for the light whites of Cadaval. He changed viticulture to organic, vinified with dedication, without rushes, wines fermented in barrels… it was like this that SAFaDO was born. Last year he decided to rent red vineyards to learn more about viticulture, as he had been buying grapes over time from local producers, certified in organic farming. The wines ferment with indigenous yeasts, without temperature control, they are not stabilized or filtered… Pure grape expression. Emanuel is responsible and executes everything, from pruning to labelling.