Quinta da Boavista

Dao, Portugal

“Dão is sometimes likened to Portugal’s Burgundy. It’s not because of any physical similarity between the regions, but because of the style of wine. Like red Burgundy, good Dão doesn’t rely on power for its effect, but instead aims at subtlety and finesse, a cause helped by the good natural acidity of the grapes… a good thing in a world of increased standardization and uniformity.” - Jamie Goode at wineanorak.com.

Located in Penalva do Castelo in the Dão, a region in north-central Portugal known for producing elegant, mineral-driven red wines, João Tavares de Pina is extremely proud of his wines. João’s 18th century family home is surrounded by his organically maintained vineyards, where the distance from the Atlantic and the shelter of the nearby granite mountains allows for mild winters and moderate summers. The vineyards, located at an altitude of 550 meters are a combination of deep granite soils, clay and schist that are ideal for his prized Jaen (Mencía), Touriga Nacional and rare Pinheira (Rufete).  

The vineyards are surrounded by forests of oak and eucalyptus, and João works hard to maintain the natural biodiversity which includes chamomile, clover, serradella, grass, lavender and wildflowers. It is here he seeks to create wines of great intensity, expression, minerality, and finesse, hoping to live up to the 19th century adage of the Dão being the “Burgundy of the South.” João will tell you all he needs to make wine is grapes, water to clean his equipment and a touch of sulfur at bottling. He rarely uses products in the vineyard, and when he does he only uses topical organic treatments. In today’s world, this is about as minimal as it gets. João isn’t following a natural wine trend. This is how he and his father have always done it.  

Our Selections

Boavista Dão Vinho Tinto `Terras de Tavares` 2008

60% Jaen (Mencía), 30% Touriga Nacional and 10% Rufete from 35 year old vines on south-facing slopes. The grapes are hand-harvested followed by a two week maceration period before being cofermentated in open stainless steel tanks with ambient yeasts for 8-10 days; aged in tank for 6 months on the lees, 36 months in usedFrench barrels (400L). The wine was bottled with no filtration and allowed to age in cellar ever since. Impressive mineral purity beside floral and black fruit aromas. The wine is herbal, savory, meaty with a pop of red fruit. It has vibrant tannins and is perfectly balanced in the mouth. Most are surprised by its youth and freshness right out of the bottle. Alc. 13%. 59 ppm SO


Boavista Orange Dao Vinho Branco `Rufia` 2017

The second vintage of Joao’s orange wine features a new blend of 28% Siria, 24% Bical, 18% Cerceal Branco, 18% Encruzado, and 12% Malvasia. The vines are all at least 35 years old and planted to the typical granitic soils of the Dão, mixed with old marine sediment and clay. The vineyards are all organic and have a mix of chamomile, clover, serradella and even eucalyptus. The bunches pass through the de-stemmer and then spend a total time on skins of 21 days. Fermentation takes place in open 1,20 x 1,5m stainless steel tanks. Only wild yeast is used during spontaneous fermentation. Non-temperature controlled fermentation takes place over 7 days with skin maceration in open tank and then it is racked to barrels where it finishes. The wine spends 9 months with primary lees contact in 400L neutral barrels but with no stirring. Malolactic fermentation happens during this time. The wines are not fined or filtered and bottled artisanally directly from the barrels.

The wine is beautiful. Light golden orange. Rich and deep aromas of apricot, peach, almonds and dried fruits. The palate is medium bodied with nice balancing tannin.


pH 3,52 | TA 5,89 g/L | Alc 11.9% | Residual Sugar: Less than 0,3 g/L | Total SO2 40 mg/L | Free SO2 25 mg/L


Boavista Dão Vinho Branco`Rufia` 2017

47% Encruzado, 22% Cerceal Branco (not to be confused with Sercial from Madeira), 21% Bical, 5% Malvasia, and 5% Siria. Manually harvested in 15kg boxes. Spontaneous fermentation with ambient native yeasts in closed stainless steel tank for 10-12 days until dry. Temperature controlled with water from a natural sources on the vineyard. Naturally no malolactic fermentation because of high acid. 9 months on primary lees, racking once at 4 months. Unfiltered. Beautiful, nutty and pear-like aromas. Tactile mouthfeel with a clean finish. 12.9% alcohol. 47ppm SO2.


pH 3,33 | TA 6,04 g/L | Alc 12.5% | Residual Sugar: Less than 0,3 g/L | Total SO2 40 mg/L | Free SO2 25 mg/L


The 2002 Terras de Tavares from Quinta da Boavista is a blend of 60% Jaen (Mencia) and 40% Touriga Nacional from the Castendo sub-region of the Dão DOC in Portugal.Made from 35 year old vines planted to granite or clay shale which is uncommon to the Dao region. The clay content in this 3 hecatare vineyard provide excellent water storage, limiting the period of stress during the final phase of maturity.

Viticulture practices: No-till, grass cover cropping is practiced and although the vineyards are not certified organic, they are farmed under organic and sustainable practices. Organic practices are used in vineyard such as use of copper and sulphur; flowers and herbs such as chamomile act as fungus repellent and other flower's pollen protect our vines in wet springs. No herbicides, pesticides, or any other applications

Biodiversity and sustainability: The vineyard floor is covered with chamomile (Matricaria recutita), clover, serradella and different types of grasses. At the end of each row there are autochthonous lavenders (Lavandula stoechas) which act as natural defense for vines against fungi and any other disease. The vines are surrounded by oaks (Quercus robur and Quercus pyrenaica), pines (Pinus pinaster) and eucalyptus. We can find lots of different birds, bees, ladybirds and on the soil ants and lots of soil earthworms.

Harvested from the last week of September through the first week of October, depending on weather conditions.

Harvest methods: Manual harvest to boxes of 16kg.


Terras de Tavares is a co-fermentation wine, so both grape varieties are harvested on the same day and fermented together.

Sorting: vineyard sorting and manual triage in sorting table De-stemming: bunches pass through the de-stemmer

Total time on skins: 1 week on skins

Type of fermentation vessel: Open 2,20m x 1,5m stainless steel tank

Yeasts: Wild native yeasts with spontaneous fermentation

Fermentation starting: Spontaneous fermentation starts in 1 day

Length of time of fermentation: between 8 to 10 days, until the is completely dry

Time on lees: 6 months with primary lees

Stirring of lees: Done once after 2 months along with racking to mix the lees

Malolactic fermentation: Yes (spontaneous)

Type and time of ageing vessel: stainless steel tank during lees contact of 6 months, and 3 years in old 400L oak barrels

Fined / Filtration: No


pH 3,70 | TA 5,22 g/L | VA 1,03 g/L | Alc 12,9% | Total SO2 49 mg/L | Free SO2 Less than 13 mg/L | Residual Sugar: Less than 0,7 g/L

SO2: Added just before bottling

Chaptalization/acidification: Wine neither chaptalized or acidified; The wanted balance is achieved by harvesting different grape varieties in the same day and blended with different concentrations of sugar and tartaric acid.

Enzymes use: No enzymes used during fermentation or ageing Bottling date: September 2006

Release date: December 2014
Quantity produced/year: 15.000 bottles

This 60/40, Jaen/Touriga blend is only just coming into its own. Aromatically charged with complex, broad, spicy, floral high tones with cola, coriander and red fruit nuance (not to mention a touch of complexing corruption in there too). Beautifully poised in the mouth, soft but firm, with fine, long, well managed tannins. A very long, very elegant wine that shows full potential of the vineyard. It shows how Dao can lean in the direction of mature Barolo. Give it a couple of hours to breathe properly. Paul White, 2014

Boavista Dão Vinho Tinto `Rufia` 2016

40% Jaen (Mencía), 40% Tinta Pinheira (Rufete) and 20% Touriga Nacional from organic vineyards planted in granitic soils with some schist. This blend includes an indigenous variety commonly used in port production called Tinta Pinheira, or Rufete, the same grape popular in the Castilla Y Leon region of Spain. Rufia! is a ruffian, one who follows his or her own path. The wine spends 8-10 days on the skins and spontaneously ferments in open, non-temperature controlled stainless steel tanks for about 8 to 10 days, until the wine is completely dry. The wine rests on the lees for 9 months in used 400L French oak barrels after malolactic fermentation occurs. Unfiltered. Minimal sulfur addition at bottling. Not chaptalized or acidified; no use of any other additives, including enzymes. This is a quaffable red with remarkable concentration on the nose, excellent lift on the palate and precise, red berry aromas and flavors. Only 11% alcohol and 45 ppm total SO2 (22 free).


pH 3,73 | TA 5,61 g/L | Alc 11% | Residual Sugar: Less than 0,3 g/L | Total SO2 45 mg/L | Free SO2 22 mg/L