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• Quinta da Costa de Baixo, N322-2 5060-057 Gouvinhas Sabrosa, Portugal bulas.winemakers@gmail.com Land line: 259 107 629 Cell: +351 910 791 299 http://pt.bulas.eu Facebook: www.facebook.com/bulaswines

  Bulas Family Estates Bulas, is our family name, a name that became a brand. Bulas, is the handwritten signature of José Bulas Cruz, father of the current owner, and a very prestigious man in Douro, thus Bulas, represent our tribute, and our commitment to our wine project. Bulas wines are produced, in the steep banks of the river Douro in the region of Upper Corgo which have always yielded wines of excellence. By producing wines of exceptional quality, which capture the essence of the Douro in a sustainable way, the Bulas family maintains tradition and preserves the culture and heritage of this extraordinary and unique wine region.

• Seixo de Manhoses 5360-189 Vila Flor Portugal geral@quintadogranjal.pt Land line: +351 278 516 231 Cell: +351 91 0054 968 www.quintadogranjal.pt Facebook: www.facebook.com/QuintadoGranjal

  Quinta do Granjal The history of Quinta do Granjal goes back to the land of the Count of Alpendorada and Trigo family, having been rejuvenated by the current owner Fernando Trigo. The wine-ows in the veins of this producer who materialized a large investment in new infrastructures and plantations, creating a wine and olive oil of exceptional quality. Modernizing the centennial techniques of the region, there was always a delicacy formaintaining the tradition, the authenticity and sensitivity. The unique micro-climate and the schistose soils confer a unique and excelent "terroir" for the production of wine and olive oil of superior quality, being vastly rewarded. The wines derive from the best varieties from Douro Region, highlighting the Touriga Nacional, but also Touriga Tinta Roriz and Tinta Barroca, featuring up for quality and elegance, each of which triggers a different feel and aroma, since the ranges of the Grand Reserve, Reserve to DOC's.

• Rua São Domingos 25, Favaios 5070-263 FAVAIOS Portugal vinhosdefavaios.lda@gmail.com Land line: +351 259 958 195

  Vinhos de Favaios The improvement, requalification and implantation of new vineyards, resulted in an improvement of the grapes produced. As a result, in 2008, a new wine cellar capable of producing the nectar produced from all the efforts started by our family over several generations of grape growers. In 2008 the new cellar emerged, using the ancestral knowledge allied to the new technologies, which allow us to preserve the aromas characteristic of the ancestors Douro wines. Destined to produce the famous wines of our Douro region. About 300.00 liters of wines produced annually are distributed according to the following characteristics: Doc Douro (white and red), Moscatel Douro and Wine (liquor and table). As premium wine comes Tactus-Doc Douro Tinto, which results from the selection of the Touriga Nacional, Tinta Roriz and old vineyards, aged in French oak and bottled for 1 year. Tactus Doc Douro Branco, with the varieties Gouveio, Viosinho and Malvasia Fina, vinified with the control of temperature, where it reveals a good acidity and notes of white flowers with mineral notes. Given the implantation of our vineyards in the land of Favaios is also produced a sweet wine, the Moscatel de Favaios, being composed of a single grape.

• Rua Figueira do Louro, 3 5150-085 Almendra V.N. de Foz Côa phone: +351 96 362 92 28 e-mail: bleite@casadacaldeira.pt www.casadacaldeira.pt

  Casa da Caldeira We are a family with estates in the Douro Valley for several generations. Our farming cultures are the typical of the region: wine, olive oil and almond. In order to make our estates and work more profitable, we created in November 2013 the brand Casa da Caldeira. We are a environmentally friendly company. This care can be seen in our agricultural production: our olive growing is organic and our viticulture is an integrated production. Our wine is made with a cutting-edge technology. Grape bunches bellow standards are eliminated, full destemming, soft crushing, followed by a period of cold maceration. Alcoholic fermentation is made in a stainless steel fermentation vessel, with temperatures that range from 24 to 26 ºC. Natural malolactic fermentation is done at the end of December, two months after the harvest.