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Buy Wine from Luis Seabra Vinhos
Located in the heart of Portugal, the Luis Seabra Vinhos winery is a living testimony to the evolution and revolution of Portuguese wine. For almost twenty years, Luis Seabra has been a pioneer, leading a movement of young, independent winemakers seeking to redefine and reclaim the region's winemaking traditions. These winemakers, with Seabra at the forefront, are determined to rescue historic vineyards, forgotten grape varieties and ancestral techniques that have been eclipsed by modern commercial practices.
History
After a distinguished career as a soil researcher at Vinho Verde and as an oenology instructor, Seabra took a bold step in 2013 by founding his own winery, Luis Seabra Vinhos. This decision was not just a career move, but a statement of his commitment to producing wines that reflect the true essence and terroir of the Douro region.
Luis Seabra is no newcomer to the world of wine. He was born into a family of coffee farmers in Angola, but returned to Portugal in the 1970s. Although he did not grow up surrounded by vineyards, his family's winemaking roots in Douro called him. He studied viticulture at the University of Vila Real, located in the Alto Douro region, a place that lies at the crossroads between Douro and Tras-os-Montes. After graduation, his insatiable curiosity led him to immerse himself in soil research and later to work for one of the large cooperatives in Vinho Verde. But it was his revolutionary still wine programme in 2004, while working at Niepoort, that really shook up the Portuguese wine world, challenging three centuries of tradition.
Vineyards
Terroir is the soul of a wine, and Seabra knows this well. He has dedicated his life to working in Portugal's two main wine regions: Douro and Vinho Verde. These areas, rich in history and tradition, are home to almost 100,000 hectares of vineyards, many of which are located on steep hills and gravity-defying terraces. These landscapes, while beautiful, present unique challenges. In Douro, summers can be scorching, with relentless sunshine punishing the grapes, while in Vinho Verde, the humid climate can be a breeding ground for disease.
Despite these challenges, or perhaps because of them, Seabra has adopted a 'micro' approach to its winemaking. Instead of spreading over vast areas, he works with only 8 hectares in total, spread over Douro, Vinho Verde and Dao. This decision allows him to have meticulous control over each vineyard, ensuring that each grape reflects the true essence of the terroir.
Philosophy
Seabra's philosophy is simple but profound: to produce wines that he himself would want to drink. This simple statement guides every decision he makes, from the choice of vineyards to the winemaking techniques he employs. As one of the most prominent winemakers in the "New Portugal", he has demonstrated that it is possible to produce wines that not only reflect the unique terroir of the region, but also resonate with modern palates.
In the winery, Seabra combines traditional techniques with modern innovations. For the white wines, he prefers to harvest all the varieties at the same time, seeking a perfect balance of flavours and acidity. These wines ferment spontaneously, without temperature control, and can take several months to complete. The result is white wines that are a pure expression of the terroir, with a minerality and texture that eclipse the primary fruit.
For the red wines, Seabra seeks a balance between red and blue flavours, avoiding overripe black fruit and high alcohol content. These wines are fermented in wooden barrels or vats, with minimal temperature control. Prolonged maceration, which can last up to two months, allows the tannins to refine, resulting in red wines that are both powerful and elegant.
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Buy Wine from Luis Seabra Vinhos
Located in the heart of Portugal, the Luis Seabra Vinhos winery is a living testimony to the evolution and revolution of Portuguese wine. For almost twenty years, Luis Seabra has been a pioneer, leading a movement of young, independent winemakers seeking to redefine and reclaim the region's winemaking traditions. These winemakers, with Seabra at the forefront, are determined to rescue historic vineyards, forgotten grape varieties and ancestral techniques that have been eclipsed by modern commercial practices.
History
After a distinguished career as a soil researcher at Vinho Verde and as an oenology instructor, Seabra took a bold step in 2013 by founding his own winery, Luis Seabra Vinhos. This decision was not just a career move, but a statement of his commitment to producing wines that reflect the true essence and terroir of the Douro region.
Luis Seabra is no newcomer to the world of wine. He was born into a family of coffee farmers in Angola, but returned to Portugal in the 1970s. Although he did not grow up surrounded by vineyards, his family's winemaking roots in Douro called him. He studied viticulture at the University of Vila Real, located in the Alto Douro region, a place that lies at the crossroads between Douro and Tras-os-Montes. After graduation, his insatiable curiosity led him to immerse himself in soil research and later to work for one of the large cooperatives in Vinho Verde. But it was his revolutionary still wine programme in 2004, while working at Niepoort, that really shook up the Portuguese wine world, challenging three centuries of tradition.
Vineyards
Terroir is the soul of a wine, and Seabra knows this well. He has dedicated his life to working in Portugal's two main wine regions: Douro and Vinho Verde. These areas, rich in history and tradition, are home to almost 100,000 hectares of vineyards, many of which are located on steep hills and gravity-defying terraces. These landscapes, while beautiful, present unique challenges. In Douro, summers can be scorching, with relentless sunshine punishing the grapes, while in Vinho Verde, the humid climate can be a breeding ground for disease.
Despite these challenges, or perhaps because of them, Seabra has adopted a 'micro' approach to its winemaking. Instead of spreading over vast areas, he works with only 8 hectares in total, spread over Douro, Vinho Verde and Dao. This decision allows him to have meticulous control over each vineyard, ensuring that each grape reflects the true essence of the terroir.
Philosophy
Seabra's philosophy is simple but profound: to produce wines that he himself would want to drink. This simple statement guides every decision he makes, from the choice of vineyards to the winemaking techniques he employs. As one of the most prominent winemakers in the "New Portugal", he has demonstrated that it is possible to produce wines that not only reflect the unique terroir of the region, but also resonate with modern palates.
In the winery, Seabra combines traditional techniques with modern innovations. For the white wines, he prefers to harvest all the varieties at the same time, seeking a perfect balance of flavours and acidity. These wines ferment spontaneously, without temperature control, and can take several months to complete. The result is white wines that are a pure expression of the terroir, with a minerality and texture that eclipse the primary fruit.
For the red wines, Seabra seeks a balance between red and blue flavours, avoiding overripe black fruit and high alcohol content. These wines are fermented in wooden barrels or vats, with minimal temperature control. Prolonged maceration, which can last up to two months, allows the tannins to refine, resulting in red wines that are both powerful and elegant.