The vineyards are located on soils of sandy clay, with small calcareous areas. Here all sun exposures are possible since the wine parcels occupy the south and north bank of one hill starting right after Mogofores, at east, upwards to Paredes do Bairro at west. The cellar at Quinta de S. Mateus produces Vinha do Putto according to classical techniques. No external yeasts, enzymes or bacteria are added to winemaking. Campolargo red wines undergo natural malolatic fermentation in wood: in 300 liter casks or 4,200 liter wooden vats, of French or East European oak.
Touriga Nacional is an indigenous grape that makes lovely dry wines, while Tinta Roriz, the local expression of Tempranillo, balances the blend with acidity and red fruit flavors.
Notes: Ruby in color, with aromas of wild berries and violet, and persistant fruit notes. Solid structure with some acidity for balance. Goes well with foods that can tame its tannin without overwhelming its floral aronas.