Quinta de Santiago is a family-owned farm spanning 7.5 hectares (18.5 acres) along the banks of the Minho River in the Monção and Melgaço sub-region of Vinho Verde. It has been in the Santiago family since 1899. For about 100 years, Quinta de Santiago's main activity was the production of wines, olive oil, lupine, cereals, milk, meat, and fruit for self-consumption. Grapes grown in the vineyards were sold to large cooperatives in the region. This changed in 2009 and from the passion and determination of then owner, Grandma Mariazinha Santiago (age 86), her children, and grandchildren, a boutique winery was born.

At the head of the family's winery is Joana Santiago, a self-described “authentic Minho woman” - driven to honor her family's heritage. It is from a multi-generation devotion to the family's land and vineyards that the special qualities of Quinta de Santiago are rooted. Santiago family combine tradition, modernity, and enthusiasm to create authentic wines expressing the terroir of the region's and farm's native varietals.

Along the northern border of Portugal and Spain, Quinta de Santiago is uniquely positioned to benefit from a microclimate ideal for growing Alvarinho, Loureiro, and numerous red grapes indigenous to this area. The particular orientation of the Quinta shelters the vineyards from significant Atlantic influences but preserves thermal amplitudes ideal for ripening indigenous varietals. Soil is efficiently clay given the the proximity to the Minho River. Within the farm itself, life is evident everywhere. Nearly 100 varieties of fruit, nut and olive trees shelter the few vineyard plots, on a cushion of nutritious soil teaming with grasses, herbs and fungi. Humidity is high and constant. Elevation is under 100M, sloping almost unnoticeably to the river’s edge.

Joana is hyper-focused on sustainability and biodiversity. She has organized and leads a group of regional growers focused on water use and the preservation of local natural resources. Wines are fermented with native yeasts and the aim is to let this special land and fruit tell the story in the glass. It is hyper-organic holistically. All wines are Vegan.

“We began with the groundwork for the planting of the vineyards, from the choice of materials used in the vines training to the cultivation techniques used throughout the vines lifecycle. These include adopting integrated production techniques, not using herbicides and co-planting species that are attractive to pollinating insects. We also work to improve the water retention of our soils, promote the development of flora and fauna that helps reduce disease pressure. We make good use of our waste, incorporating vine by-products (skins, leaves, pruning material) into our compost, as well as reducing packaging wherever possible.“

All grapes are manually harvested. Wine making begins with a gentle press followed by natural settling. All fermentation is completed with natural yeasts, done mostly in stainless steel vats.