Humus wines are made just an hour north of Lisbon, where cool Atlantic breezes and humid air slow down ripening and lock in freshness. Grown organically on a small family farm, the grapes — mostly native Portuguese varieties like Arinto, Vital, Castelão, and Touriga Nacional — are treated with real care. Reds are destemmed, gently macerated for seven days, then fermented in steel and aged for 12 months in old oak. No fining, no filtering, minimal sulfur — just pure, vibrant wine with character and soul.