Santa Vitória farm

Wine Cellar

Designed according to a modern, hi-tech and extremely functional concept, it has 3 floors:

- In Floor 1 are the lab, admin area and dry material warehouse.

- Floor 0 has the fermentation vats area, storing and stabilization rooms, the bottling room, finished product storing room, tasting room and store.

- Floor -1 (below ground level) is comprised of the press room, a temperature controlled cask fermentation area, barrel ageing hall and bottle ageing store.

Cellar
Technology
Patrícia Peixoto, Santa Vitória winemaker

In the second year of her degree, she took her first internship in grape harvesting in the Vinho Verde region and later in the Douro. At the end of the degree, she explored the scientific area in the research laboratories of the Católica University of Porto, where she carried out her final work on existing aromatic compounds in 3 different grape varieties: Touriga Nacional, Touriga Franca and Tinta Roriz, using new methods of analysis, such as “sniffing”.

This route, this experience and the first internship definitely defined her future, taste and interest in the wine area and that's when she realized why she always sought the last drop of wine in her father’s bowl at a young age.

Her professional life began in the Beira Interior region, at the Adega Cooperativa da Covilhã (Covilhã Cooperative Winery), in 2003, followed by the Vinho Verde region in the Solouro and then Cavipor projects (Enopor group).

Currently, since 2006, she has been a Winemaker and production manager for Santa Vitória, in the Alentejo region which, according to her, “(...) is more than a professional achievement, it is also a personal achievement. Through the company’s organisation, we are closer to the clients and, as such, it becomes a constant challenge to satisfy them. I am very proud to be taking on this challenge”.