Producers

Emanuel Frutuoso and Rodrigo Filipe have been friends for a long time, and so it is not surprising that they ended up by daring to kick off a wine project, which started when they had the chance to make the best use of a small vineyard belonging to some relatives of Rita, Emanuel’s wife. This parcel is located on the hills of Montejunto, north of Lisbon, between Cadaval and Alenquer, i.e., between the Tagus River and the Atlantic Ocean. The following challenge was to find other parcels next to the first one, and when that happened, the Project Flui came into being.

The most important challenge these two friends had to face was certainly the imperative to understand the specific environmental, botanic, and geologic conditions of the land, since their intention was to make wines of terroir, wines that convey the ecological and climatic conditions of the land they come from. They made their first harvest in 2017, at the moment they felt that the organic farming they were into had reached its ideal conditions. Since then, they only use indigenous yeasts, whole-cluster pressing, and they age their wines in used wooden barrels and stainless steel tanks. Harvest usually happens in mid September, the grapes are manually picked and carried in 20-Kg boxes, and in the cellar they run their natural course from juice to wine without the addition of sulfur.