Born in Douro, in a family of wine producers, I was taught that wine is a reflection of time and space. Throughout the years I noticed that the market expectation of how a wine should turn out was pushing us away from understanding tradition, nature and to use intuition as a guideline. I believe that seeding the market with less interventive wine and by showing local varieties in its pure essence will raise awareness for authenticity, impact on health and sustainability.
Saravá wines are not filtered, and we keep the sulphur addition to the bare minimum, nothing else is added. Only indigenous yeast are used, and the balance is achieved by working with the lees and wood.
Before Saravá, Miguel has been working around the world. Two yeards in Burgundy, two years in Napa Valley with Paul Hobbs, Brazil with Sven Bruchfield, Cahors, Tuscany with Sean O`Callaghan and finally, Aphros Wine with Vasco Croft where he still works.
Emanuelle Dalla Costa was born in Treze Tílias, Santa Catarina, South of Brazil. She studied Journalism and Social Sciences in Curitiba and on her moving life got to like more and more enjoying what nature has to give us.
Always a healthy food lover, she owned her healhy food and tea`s store (called Mahalo Mundo) when she met Miguel and started learning about wine. They went together to Cahors (France), Tuscany (Italy) and then Mozambique, where she worked as Project Manager for a NGO in Education Programs for children and teenagers.
Since the couple moved to Portugal, Leli dedicate her time between some NGO freelancer jobs, wine and cider (Nua Cider, other couple adventure with friends).