Villa Oliveira Vinha do Províncio is born from the natural blend of grape varieties from the old vineyard that gives it its name – one of our “magnificent seven” – and yet only from a very specific area of ​​that same plot.

It comes from grapes harvested manually, and fermentation begins with contact with the grape skin, in cement tanks with indigenous yeasts.

Pressing is done halfway through the fermentation process with the transfer of the must to East oak casks (1/3 new barrels, 2/3 used), where the fermentation process ends and the nine-month aging process takes place, with three months of batonnage.

This wine also revisits the traditional white winemaking processes at Casa da Passarella.