Biological Vineyards
Since the beginning of the 21st century, Quinta do Vallado has increasingly relied on organic farming to develop its wine-making project.
To this end, Quinta do Vallado has been gradually eliminating the use of herbicides, pesticides and other polluting agents, moving towards a more sustainable form of agriculture and one that maintains the ecological balance.
Quinta do Orgal, in turn, has based its project on organic farming practices since it started the vine plantations in 2009.
At Quinta do Vallado this project was initiated in 2014 in the old vineyards, where at the same time an effort was undertaken to discover the diversity of their genetic heritage. In the new vineyards, planted at the end of the 20th century, the process was started in 2016.
At present approximately 10 hectares in Quinta do Vallado are already organically farmed.
In total, Quinta do Vallado is responsible for approximately 45 hectares of vineyards farmed organically.
Organic Wines
VALLADO
Douro Superior
Organic
The first wine produced exclusively from Quinta do Orgal's Organic vineyards - Vallado Douro Superior 2014 - Organic Vineyards - was launched in May 2016.
In 2023 the single variety Lady Baga and Alicante Bouschet wines were released , from the 2021 vintage
Olive grove
Vallado has approximately 3.5 hectares of olive groves, mostly spread over the right bank of the River Corgo, but also all over the estate, bordering the vineyards.
In 2010, Quinta do Vallado started selling low-acidity extra virgin olive oil. It currently produces an average of 7,500 litres of olive oil per year (15 000 half-liter bottles).
Orange grove
The large orange grove, planted in the second half of the 19th century and once considered as one of the best in the Douro, occupies some of the socalcos close to the river.
Vegetable garden
In line with our environment concerns in viticulture, in 2015 we converted our vegetable gardens to organic farming production.
In order to provide our guests with unique enogastronomic experiences, we grow a wide variety of vegetables: lettuce, red cabbage, cauliflower, asparagus, artichokes, broad beans, tomatoes and various herbs. These ingredients are then used in the preparation of local recipes that are served to our guests.