In the family since the XII century. From the initial tower, still integrated in the premises, the house was expanded in blocks, whether rehabilitating old areas or building new ones.
In the late 70, the owner Luís Lencastre starts out as a vinho verde producer. In 1986, the vineyards were totally reconverted and a new investment on machinery, equipment and agriculture resources were done. In 1993, to develop and enhance the wine and some real estate activities, the company Sociedade Agrícola e Imobiliária da Casa de Vila Nova, Lda was formed, undertaking Casa de Vila Nova whole business. For the first time, in 2003, the grapes from Casa de Vila Nova vineyards were used in the production of vinho verde though keeping a residual sale of grape bulk. From then on, several vinho verde brands from Casa de Vila Nova were placed in the modern distribution and most recently in selected restaurants and hotels.
Casa de Vila Nova is a company that is still in the family and has as business partners the brothers Bernardo, Luísa, Sofia and Filipe.
Casa de Vila Nova is located in the sub region of Sousa, the Vinho Verde Demarcated Region. Known as the region of Entre-Douro-e-Minho, in the North of Portugal, the vinho verde lands are exposed to the Atlantic Ocean winds and influence. Soils, microclimate, grape varieties and the unique characteristics of the wine culture, distinguish it from all other wine regions of the world. Casa de Vila Nova shares the region characteristics, thus granting a quality production of vinho verde and a product of origin. For that, it relies on the production of its vineyards and subject to rigorous selection and a high quality control, also on the grapes from other producers in the region.
The grapes are harvested by hand in 20 kg boxes that are quickly transported to the winery where they are pressed, whole with stalks, for about 4-5 hours in order to obtain richer and more fresh musts. Fermentation takes place at a controlled temperature of 14°C for 4 weeks. After the fermentation, the wine staged on the lees, with weekly battônage, until the time of the bottling.
The Winery is located in the Vinho Verde Demarcated Region, sub-region of Amarante. The raw material is selected carefully at the entrance of the winery, the grapes are chosen according to their potential.
After their selection wines are obtained by alcoholic fermentation of white grape must at low temperature (at 16°C) and controlled without the presence of the other elements that make up the bunch, in particular of the films. This must is obtained by pressing the grapes which, after decanting, ie by the process of fluctuating nitrogen current from heavier solids to the top. It is then transferred to small stainless steel tanks, where it will ferment, making fine lees for 6 months.
It is a modern wine-making center with a covered area of about 2,300m2, an installed capacity of 350,000 liters, offices and laboratories, testing room. Possesses one line of production with the capacity of bottling 1,200 bottles/hour.