The Moreish project was born in 2013 in the Dão region and became itinerant, with wines made from various places. "We are from the place where we live and from other places we pass through."

The project began where Luís Lopes worked as a winemaker. Time and people contributed to the selection of distinct terroirs and to a better understanding of these vineyards. Moreish wines express the grape varieties and terroirs, respecting their origins, and take on different forms depending on the people, regions, and grape varieties with which they are made.

Moreish Branco Granito 2025

Serra da Estrela and Mondego Valley, Portugal. White wine (without PDO, but full of origin)

Description

After the bitter experience of 2024, when he lost the vineyard planted in 1930 with the Roupeiro grape variety, Luís Lopes asked the Raimundo family to harvest the white grapes from his 3 hectares of field blend, on the northern border of the Serra da Estrela, at about 700 meters above sea level. To this fermentation, he added grapes from a vineyard equally spared by the 2024 fires, in the Mondego Valley, to produce a wine made exclusively on granitic soils, combining the same parent rock, granite, at different altitudes.

It is a great field blend of grape varieties identified as Síria and Malvasia, at 700 m, with Barcelo, Bical, Cerceal-Branco, Dona-Branca, Encruzado, Semillon, Uva-Cão and Verdelho, from the Mondego Valley. 85% fermented in used French and Austrian 500-liter barrels.

Sandy and silty granite, field blend, spontaneous fermentation, 9 months on coarse lees, without fining.

Technical Sheet

• Producer: Moreish (Luís Lopes)
• Region: Serra da Estrela and Mondego Valley
• Year: 2025
• Soil: Sandy and silty granite
• Grape varieties: Field blend (Síria, Malvasia, Barcelo, Bical, Cerceal-Branco, Dona-Branca, Encruzado, Semillon, Uva-Cão and Verdelho)
• Aging: 9 months on coarse lees, 85% in used French and Austrian 500-liter barrels
• Bottling: July 2026
• Alcohol content: 12.5%
• Total acidity: 5.5 g/l
• Volatile acidity: 0.48 g/l
• pH: 3.24
• Residual sugars: 0.98 g/l
• Malolactic fermentation: done
• Free / total sulfur dioxide: 18 mg/l / 48 mg/l