Adega do Vulcão

Terra Brum 2023

Solar Terra Brum, after which the wine is named, has a long history dating back to 1796. Morgado José Francisco da Terra Brum then began intensive viticulture on his land on Pico Island. This wine is made from 70 to 90-year-old vines.

This wine is fermented in cooled egg-shaped concrete tanks, using only indigenous yeasts. This is followed by ten months of aging on fine lees, which provides extra texture and depth. The combination of the historic estate, the special Atlantic climate, and the volcanic soil gives the wine its distinct character and authentic Azorean expression.

Glass white wine glass

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

Flavors almonds, lemon zest & basalt

Serve 8 - 10 degrees Celsius

Appellation western part of Ilha do Pico, DO Pico, Azores, Portugal

Food seafood and fish dishes

Alcohol 12.5%

Winemaker Gianni Massanola 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 results in wines that are pure and powerfully reflect the character of their origin. The vines grow on black lava soil, often within ancient stone walls, just 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 on Pico are ‘currais’, squares enclosed by volcanic stones with a maximum of two vines. These are located on the western side of Pico mountain. All Adega do Vulcão wines have the naturale pera Açore quality mark. The vineyards are very close to the sea, with Pico mountain (the highest point in Portugal) to the east. The 4 hectares where the wine is made are planted with old vines; 70 to 90 years old with a low yield of 500 kilos of grapes per hectare. 

Harvest manual

Vinification Low intervention. The grapes are selectively hand-harvested and collected in 15 kg baskets. This is followed by gentle vertical pressing. The wine ferments in specially made, cooled, egg-shaped concrete tanks with indigenous yeasts at a controlled temperature. Subsequently, the wine ages for 12 months sur lie.

Filtering none

Acids 5.66 grams per liter

Sulphites 90 milligrams per liter