ALGARVE, PORTUGAL

🡠 Oenologist: Bernardo Cabral

Environmental Practices: Sustainble Agriculture, Organic Practices

Arvad was born in 2016 on a property next to the Arade River, overlooking Silves.

The estate spans fourteen hectares of land exposed to northern winds, allowing for significant daily thermal variation. A Mediterranean climate with Atlantic influence is complemented by calcareous clay soils, where the weight of history is deeply embedded.

It was in this region that wine was first introduced into Portuguese territory. Brought from the east by Phoenician travelers, it took root in the Silves area and, through exchange and discovery, became a ritual and a marker of civilization.

All wines from the Negra Mole range are aged in 750-litre terracotta amphorae crafted from regional clay.

for the love of negra mole…

  • Negra Mole Tinto - 2024

    ARV1-R - 100% Negra Mole - 12.5%

    Winemaking Process: Manual harvest for 15kg boxes. Grape selection and fermentation for 15 days at 22ºC followed by maceration for 4 weeks. Ageing in 750 litre terracotta amphorae for 8 months.

    Tasting Notes: Very light ruby in colour with a fresh strawberry, cherry and raspberry aroma together with charming notes of clay and some aromatic herbs; bringing a unique character to this wine. It shows all the elegance of a Negra Mole grape variety, vibrant, very smooth with a medium long finish.

    Food Pairings: Ideal to accompany with aperitif or served with salads, pizza, grilled sardines or braised tuna. It should be served at 12ºC

  • negra mole rosé - 2024

    ARV1-RS - 100% Negra Mole - 11.5%

    Winemaking Process: Manual harvest for 15kg boxes and whole bunch directly on the press. Fermentation during 23 days at 16ºC in clay amphorae. Ageing with fine lees in the same 750 litre amphorae for 9 months.

    Tasting Notes: Light rosé hue with a discreet, elegant aroma, showing layered complexity on the palate. The first impression is dominated by gunpowder and wild berry notes, followed by unique, charming hints of clay that lend a distinct character. It has a singular elegance, yet remains vibrant and smooth, with a medium-long finish.

    Food Pairings: Ideal as an aperitif or served with salads, asian food, grilled fish and truffles. It should be served at 8-10ºC

  • negra mole branco - 2024

    ARV1-W - 100% Negra Mole - 12%

    Winemaking Process: Manual harvest for 15 kg boxes and whole bunch directly on the press. Fermentation during 27 days at 16ºC in clay amphorae. Ageing with fine lees on the same 750 litre amphorae for 9 months. This wine was not filtered or stabalised.

    Tasting Notes: Greenish-yellow in hue and lightly cloudy in appearance. Aromas of white stone fruit are layered with hints of gunpowder and delicate pastry. On the palate, it shows notable volume and a texture shaped by fermentation and ageing in amphorae, leading to a deep, saline finish.

    Food Pairings: Pairs well with mussels and limpets. Cooked fish dishes & italian pastas or cured cheeses. It should be servied at 8-10ºC

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