Adega do Vulcão

Pé de Monte 2023

Pé de Monte is the literal translation of 'at the foot of the mountain'. The mountain in question is Portugal's highest mountain, Pico, after which the Azorean island is named. The grapes come from the lajidos (the 'lava fields') of Criação Velha, a historic vineyard on Pico where the vines are between 70 and 90 years old and yield very low.

The unique terroir of black lava slabs, tempered by ocean winds, produces small but intensely concentrated bunches. This results in a wine with pure minerality, a distinct Azorean character, and a remarkable depth that can only come from these old vineyards.

Glass white wine glass

Grapes arinto dos Açores, verdelho & terrantês do Pico (field blend)

Flavours basalt, flowers and almonds

Serve 8 - 10 degrees Celsius

Appellation Pico, DO Pico, Azores, Portugal

Food excellent as an aperitif, but also an ideal companion for fish, seafood such as mussels, and light meat dishes

Alcohol 13%

Winemaker Guido Mancassola with the help of Alberto Antonini

Background Adega do Vulcão is located on the remote Azorean islands of Pico and Faial, in the middle of the Atlantic Ocean. The winery is run by Guido and Alberto, who focus on volcanic soils and indigenous grape varieties. Their dedication to sustainable and minimal intervention in the vineyard ensures wines that are pure and powerfully reflect the character of their origin. The vines grow on black lava soil, often within centuries-old stone walls, only a few hundred meters from the ocean. The extreme conditions produce wines that are saline, energetic, and full of character.

Soil volcanic 

Altitude 10 to 50 meters above sea level

Vineyards The vineyards are located at the foot of Pico mountain, (Mount) Pico. Here lie the old vines, 70 to 90 years old, which have a very low yield per hectare, 500 kilograms per hectare. 

Harvest manual

Vinification Low intervention. The grapes are carefully selected in the vineyard and transported in small crates to the winery, where they are destemmed and cold-soaked for three days in stainless steel tanks. Fermentation then starts in cement tanks with indigenous yeasts, at a maximum temperature of 25°C, to preserve as much fruit as possible. The wine ages for twelve months in cement tanks.

Filtering none

Acidity 5.80 grams per liter 

Sulphite 74 milligrams per liter