Pierre-O Bonhomme Visit (2021)
This visit to Piere-O Bonhomme took place in July, 2021.Read more…
A Tribute to Olivier Lemasson
A Tribute to Olivier LemassonRead more…
François Pinon (1951-2021)
François Pinon (1951-2021)Read more…
Bellivière's "Vignes en Foule" Experiment
Bellivière's "Vignes en Foule" ExperimentRead more…
A 2019 Visit to Matassa's New House and Vines
This visit with Tom Lubbe took place in June, 2019Read more…
Video: A Day in the Life of Nadia Verrua
Video: A Day in the Life of Nadia VerruaRead more…
A Video Tour of L'Acino
A Video Tour of L'Acino's VineyardsRead more…
An interview with Rodrigo Filipe from 2020Read more…
De Fermo Interview
An Interview with Stefano Papetti Ceroni from 2020Read more…
De Fermo Producer Profile
De Fermo Producer ProfileRead more… //= $article['id'] ?>//=$article['url']?>//=Yii::t('app', 'Read more…')?>
This interview with Rodrigo Filipe took place over Skype in October, 2020.
Tell me about the history of the farm and your involvement.
My grandfather bought the farm in the 1960’s. He was making wine but used to sell it off. At the time, there was someone who would go to small villages and buy the wine from the farmers to sell to big houses in
My father started
What did your father do?
He was working as an agronomic engineer.
And he planted all the vines?
He planted the oldest vines I have, around three
How many hectares are there now and what did you plant?
I have nine
I may plant other varieties at some point, but right now I’m happy with the work I’m doing with the grapes I have. For example I really like the
What’s the breakdown of the land?
I have about two
What was your first independent vintage and how were you working at that point?
When I started, I didn’t know much about winemaking. All I had were the memories from when my father made wine in the 80’s and 90’s. In 1999, I assisted him in the winemaking. After that
But in the end I was not happy with the results. I started working
What was the first vintage you commercialized?
When I started I was using the name of the farm: Encosta da Quinta. In 2007, I was looking for a new name for a small lot of wines. My wife came up the Humus name. I really liked it: a short word with a nice meaning. For about three or four years I sold the wines under both names, but realized Humus was easier to identify and remember, so I shifted everything over to Humus.
The farm is quite isolated. What was your inspiration to work organically and in a non-interventionist fashion?
As you said, I’m quite alone out here. The only outside information I had was a contact with some friends in Spain. I saw that people where doing it in France and Spain and I loved the idea and wanted to see how it worked. I was on vacation in Spain in 2008 and visited a winery working this way. I came home with a lot of bottles and really loved the results. So that year I tried to make some wine with no
How would you define your work philosophy at this point?
I’ve always tried to get the best from each grape but then I also tried making wines I like to drink. I started making
What’s your feelings on Portugal? Do you feel things are changing? Or are you really still alone in your work?
It’s moving very slowly. The people who work in wine in Portugal are very conservative. They come from families that have been making wine for a long time, but got involved with with
It’s happening, but slowly.