Founded in 2000 by Antonio Lopes Ribeiro, Casa de Mouraz, located in Mouraz, area of Tondela, Portugal was the first Dão producer to work organically, and later biodynamically. Dão is one of the most important and prestigious wine areas in Portugal. In this old land of steep slopes and small valleys where sinuous streams run, located between the mountain ranges of Estrela and Caramulo, the Cister monks built the monastery of S.Pedro de Mouraz (12th century), giving rise to the farming of vineyards and wine in this region. The holdings consist of several ancient vineyards, some of which are mentioned as wine producers in documents dating back to the 16th century.
The most important varieties planted are Touriga Nacional, Tinta Roriz, Alfrocheiro, Jaen, and Água Santa for red wines and Malvasia Fina, Bical, Cerceal, and Alvarinho for the whites. This pioneering and innovative project of ecological farmed wine was created to produce authentic wines that express all the richness of their terroir and respect the cycles of nature. The farm, with 13 hectares, is spread through ten parcels with different soils, altitudes and surroundings. Old and new planted vineyards coexist with the pine-, oak-, chestnut- and cork-tree forests. The soils are predominantly made up of granite and clay, and lie at altitudes ranging from 140 to 400 meters. Sunny sides prevail.
Carrying on a family tradition, the year 2000 marked the birth of the CASA de MOURAZ trademark, the first wine produced in the region of Dão, according to the rules of organic farming. The purpose of this pioneering and innovative project of ecological farm wine production is to create authentic and customized wines that express all the richness of its terroir and respect the cycles of nature.
Vineyard/cellar practices Wines are vinified by vineyards (as a field blend, common throughout Portugal) and not by vine varieties, with the purpose of finding the essence of each terroir. This diversity is reflected upon personality, complexity and unique character of Ribeiro’s wines. He emphasizes the use of a gentle technology applying a pneumatic press with controlled cold press and a combination of stainless steel and French oak with a long maceration on the skins for his red wines prior maturation. Ribeiro’s wines show all the hallmarks of non-interventionist, natural winemaking.