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It was on the Costa Vicentina, where the sea and the cliffs meet in a unique ecosystem, that Ole Martin Siem chose to plant his vineyards and it is the grapes that are taken from here, the result of hours of work and dedication, that give rise to Vicentino.

In Zambujeira do Mar, where the high temperatures of Alentejo are attenuated by the Atlantic, the typical concentration of inland viticulture is balanced by the freshness and humidity of the sea, leading to optimal ripening. The grapes thus ripen in a slow and balanced way, with cool and wet winters, mild summers and the constant presence of sea winds, creating wines where elegance overcomes robustness.