Still called Periquita by locals, Castelão’s charm resides in an abundance of fleshy berried fruit (blackberries, cherries, and currants) and herbal nuances. Low in tannins, young Castelão is typically supple. Nonetheless, wines are well-balanced thanks to the grape’s natural acidity, encouraged by the pervasive Atlantic influence, which provides the perfect backbone to age. That's why we are bringing you two wines from 2016 in this set, to show its full potential at its best.
 
- Humus Charlatão is made with Castelão grapes that are de-stemmed. It fermented with the skins for 7 days and was racked in 225L old barrels where it aged for fourteen months. This wine is crafted by Rodrigo Filipe, the man behind Encosta da Quinta.
 
- Castelão e outras is made from a blend of Castelão, Touriga Nacional, Alfrocheiro and Tinta Miuda grapes. These autochthonous varieties are macerated for 10 days and then aged on the lees in exhausted French barrels for 24 months without rackings. The very first bio winery in Portugal is responsible for crafting this cuvée: Quinta da Serradinha.