Pauses with soul: water, stories and tradition
The pleasure of a swim in the pool, the singular charm of our library and conversations over the jeropiga we make at home, a sweet liqueur of grape must and brandy.
Dive into our pool ↓-
At any hour
A pool with roots in the land
Our pool is the property's old irrigation tank, converted, keeping alive a defining part of its history and identity. Set into the landscape and true to the spirit of the place, it has been given a new life, offering guests a welcoming corner to relax and enjoy the surrounding calm.
Whether for a refreshing dip on a summer's day or to take in the still atmosphere of a night under the stars, it is a space meant to be lived at your own pace.
The original fountain and the tiled bench beside the pool
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The library
One of the most emblematic rooms in the house, and a heartfelt tribute to our grandparents, who brought back from their university years in Coimbra a love of books and learning.
The room keeps its own particular world: books on every subject and magazines from other times share the shelves with the house's iconic collection of roosters. A one-of-a-kind space, where authenticity and heritage instantly capture the curiosity of every visitor.
The reading corner
The old plates, on the ceiling
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Made here
Our traditional jeropiga
Jeropiga is one of the most genuine expressions of Portugal's wine tradition, bound up with the time of the grape harvest, the wine presses and the old rural cellars.
Our jeropiga is made here, by the traditional method, with grapes from the vine in our courtyard. Made from fresh must and wine brandy, it carries a knowledge handed down from generation to generation, keeping the aroma of freshly picked fruit and the natural sweetness of ripe grapes.
Deep in colour, anywhere from gold to amber to ruby, jeropiga has striking aromas of ripe grape, stewed fruit and delicate vinous notes. On the palate it is smooth, sweet and balanced, keeping the authentic character of fresh must.
With this small contribution we want to keep jeropiga alive as a symbol of Portuguese hospitality and of the ties to the traditions of the grape harvest and rural life.
Our traditional recipe
Ingredients
- 3 parts fresh grape must
- 1 part good-quality wine brandy
Method
- Crush the ripe grapes thoroughly to extract the must.
- Collect the fresh must before fermentation begins, or within a few hours of treading.
- Mix three parts must with one part wine brandy.
- Stir carefully until the mixture is even.
- Leave to rest for several days in a vat or other suitable container, so that the solids settle naturally.
- Filter through a fine cloth or a very fine sieve.
- If needed, leave to rest again and filter once more for a clearer drink.
- Bottle and keep in a cool, dry place, away from the light.
Treading the grapes
The must, collected in the cellar
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