COZs


COZs was formed by Portuguese natives Tiago Teles and António Marques-da-Cruz. Their partnership began after they acquired a 60-year-old Baga vineyard in 2015, followed up by the historic, limestone-rich Vinha da Pena vineyard in Serra de Montejunto, located 15km from the Atlantic Ocean in the Lisbon region. In an area once dominated by conventional farming methods, COZs prioritizes organic agriculture and has introduced many innovative practices in pruning and soil fertilization. Today, Tiago and António work with six high-altitude, historic vineyard sites planted with the native white variety Vital, aged between 30 and 50 years old and rooted in clay-limestone soils: Vinha da Pena, Vinha do Outeiro, Vinha da Barra, Vinha da Serra, Vinha do Anfiteatro, and Vinha do Nuno. The two growers are also working to revive interest in several other ancient Portuguese varieties such as Vital, Arinto, Jampal, and Castelão. In the cellar, COZs utilizes traditional winemaking techniques and fermentation is done with indigenous yeasts. Additives of any kind are never employed in the wines.
​

The Wines
​

POP Branco Macerado is mostly Vital with about 15% Rabo de Ovelha, sourced from five vineyard sites ranging in age, the oldest dating to 1973 and the youngest from 2013. The vines are rooted in clay-limestone soils. The grapes were hand-harvested and macerated for 2 days on the skins, then pressed into concrete to finish fermentation and aging. Bottled unfined, unfiltered with a small addition of SO2.

POP Tinto is 100% Castelão from Vinha da Murta, planted in 2006 and rooted in clay-limestone soil. The grapes were hand-harvested and macerated with the stems for only 5 days in 1000L dornas (large casks), then pressed into 2000L oval barrels to complete primary and malolactic fermentation and aging. Bottled unfined, unfiltered with a small addition of SO2. This shorter maceration produces a bright and fruit-forward red wine.

vp-Vital is 100% Vital from the single vineyard Vinha da Pena, planted in 1982 at 350m above sea level and oriented northwest. The vines are rooted in clay-limestone soil. The grapes were hand-harvested and underwent a non-fermentative maceration in 1000L dornas (large casks) with the skins for 2 days, then pressed into neutral Burgundy barrels to undergo primary and malolactic fermentation and age for 11 months. Bottled unfined, unfiltered with a small addition of SO2.

vo-Vital is 100% Vital from the single vineyard Vinha do Outeiro, planted in 1993 at 350m above sea level and oriented southwest. The vines are rooted in clay-limestone soil. The grapes were hand-harvested and macerated  in 1000L dornas (large casks) with the skins for 8 days, then pressed into neutral Burgundy barrels to undergo primary and malolactic fermentation and age for 11 months. Bottled unfined, unfiltered with a small addition of SO2.
​
vm-Castelão Baga is made from 50% Castelão from the Vinha da Murta vineyard planted in 2006, and 50% Baga from the Vinha do Henrique vineyard planted in 1972, both rooted in clay & limestone soils at low elevation. The grapes were hand-harvested and underwent primary fermentation with stems in 1000L dornas (large casks). After pressing, the wine was aged in 2000L oval barrels for 11 months. Bottled unfined, unfiltered with a small addition of SO2. 

Location

General Info

  • Founded: 2015
  • Region: Sierra de Montejunto​
  • Climate: Atlantic
  • Soils: Limestone
  • Farming: Organic
  • Grower: Tiago Teles and Antonio Marques-da-Cruz

Tech Sheets

Gallery