Garrocha Estate Wines

In 1964, from an old house on the Quinta where the wild cattle were kept, he began to build the winery that would later be called the GARROCHA winery. Essentially, his idea was to create a low-intervention winemaking process, with fermentation in concrete lagares for red wines and fermentation in concrete vats for white wines. The wines were aged in Portuguese oak barrels and concrete vats. In short, the main objective was to maintain the essence of the terroir unchanged.