|PINALTA - DOURO WINE
(António at Quinta da Covada - 2005)
At an age when many others have retreated into retirement, Antonio Ferreira, as a youthful 76 year old, has the wisdom, experience, and the grey hair appropriate to a Patron. Among his many accomplishments, he was in charge of making Port in the Quinta de Ventozelo for over 10 years and serving as one of the Directors of the Board of Administration of Quinta do Roncao. His grandson Hugo truly appreciates his enthusiasm and support for the growing Pinalta project. By the same token, Antonio is pleased his “entrepreneurial spirit” and desire to accomplish more has continued to a younger generation. Still active in grape farming and wine making and with his hand firmly on the Pinalta tiller, rest assured the vineyards and winery will be steered on a true and straight course through many Douro vintages to come.
(Hugo at Quinta das Cecegas - 2007)
Our "fourth generation" winery manager, Hugo Guimaraes, is a proven leader and a “jack of all trades.” (Thank goodness, as something always needs fixing around a winery, including his old Austin Mini.) Hugo has always been fascinated by machinery, remains a train enthusiast to this day; naturally he studied Mechatronics Engineering at university, where he helped found and served as President of the Portuguese Association of Mechatronics. A keen student, he still adores all the communication means. And red meat and red wine!
The other side of this young man is one who loves being alone in the Douro vineyards, away from the stress and noise of city life, and simply enjoying nature. Here he is able to appreciate nature, his lovely girlfriend, and contemplate a future life as a family man and as a developer of a small, family owned winery dedicated to high quality wines.
(Fernando at Quinta da Covada - 2010)
Our Vineyard Manager, Fernando Torres, is of a new generation of farmers who know how to join in the vineyards the old generations’ knowledge of the land and the new scientific methods and technologies. Fernando consistently receives guidance from local agricultural consultants and from agricultural regulating organization in the city of Régua. In the vineyard everyday with his crew, he attends the vines and is prepared to repel any attack by pests or diseases. We greatly respect this dedication by his team which pays off in extraordinary wine.”
(Hugo at Quinta da Covada 2011)
Joining the team in 2011, Hugo de Oliveira e Silva, Graduated in Chemistry (2001), did a one year project in wine chemistry and wine analysis, by creating a new and fast method for tartaric acid in wine quantification, both in table and fortified wines.
Master degree in Chemistry (2004), studied degradation and elimination of pesticides during white wine winemaking. This was the first work as winemaker, working in the Vinho Verde region.
Researcher, Taster and Sensorial analyst at Escola Superior Biotecnologia (2004-2008), a research center devoted to wine research. Hugo worked in a Madeira Wine Company project for three years, implementing new wine production technologies, identifying high impact aromatic compounds produced during the aging, was involved in several other research projects (production of Madeira wine; preparation of wine tasting and sensory analysis sessions; aging of table wines and fortified wines; studies about the effect of irrigation on the formation of the grape; bottle sealing; and portable solutions for the control of maturation).
Lecturer in several areas of Chemistry and Oenology (2006 – present), in technical schools and advanced courses.
Post-Graduation in Enology (2009), studying and practicing several aspects of winemaking and viticulture, introducing also into marketing.
Hugo then resumed its winemaker career, working in several wine regions: Argentina (Mendoza, 2008); Douro region (2008 - 2010), and Alentejo region (2009). Hugo experienced every type of tasks related to wine production, working as lab technician, winery worker (cellar hand), ripening control, and as a winemaker.
Since 2010, Hugo is also a PhD student of University of Porto (Viticulture), doing research on yield control techniques and grape quality improvement, working in Bairrada region.
Hugo is working as viticulturer and winemaker for HS Vinhos (created in 2010), working with producers in Douro and Beira Interior regions.