ECO Life

 

At Quinta da Cancela, sustainabilty is not just a practice, it is a way of life.

 

The renovation of the House, our garden and orchard, our winemaking practices, everything reflects our views of the legacy we want for our children!

 

 

Self-suficiency is close on the horizon. Sustainability a reality.

 

"Try and leave the world a bit better than you found it"!

 

This is our comitement  to the next generation !!!

Architectural Features

  • The restoration of our 1720 estate was done using traditional and local materials (wood,  granite, clay roof and floor tiles)

 

  • ECO - Wine Cellar – Sustainable/Recycled Architecture – Use of reclaimed, recycled shipping containers and materials; cork insulation

 

  • Reused/recycled granite stone wall and antique iron gates recycling

 

  • 50 year old, natural spring running water swimming pool with very small use of chemicals

 

  • Passive cooling / No air conditioning cooling

Vineyard & Wine

  • Monthly manual operations to keep the vineyard aired and exposed to sun (reduce risks of fungus, therefore reduce need for treatment)

 

  • Reduced treatments (mineral copper and sulfur based)

 

  • Green grass cover on the ground – No ploughing and breaking up the soil – creation of ecosystem that helps balance of plants & retains water.

 

  • No irrigation system in place

 

  • No chemical fertilizers used, nor herbicides ( grass is cut & dropped = composting)

 

  • Manual harvesting of grapes

 

  • Wine fermentation in 300 year old granite tank with stem removal and foot treading.

 

  • Artisanal, handcrafted wine, production of 5000 bottles/year. 

Garden & Veg

  • Natural indigenous grass “lawns” – Organic grass

 

  • No herbicides and chemical fertilizers

 

  • Organic flowers

 

  • Organic Seasonal Fruit - Oranges, tangerines, lemons, apples, pears, strawberries, black berries, framboise, peaches, plums, wallnuts, …

 

  • Organic vegetables - Pumpkin, lettuce, diverse cabbage, tomatoes, peppers, parsley, coriander, potatoes, onions, …

 

  • Spring water & rain water system management

 

  • Garden composting

Guesthouse Day-to-day Operation

  • Towels & Bed Linen reuse practice

 

  • Over 50% food/fruit/vegetables/wine/beverage consumed is either our own production, local produce or organic (less than 5 Km radius).

 

  • Clean low emissions energy use only; electricity and propane for heating;

 

  • Dishwasher & Laundry Machines (A+ Class, only using ECO water & electricity saving programs)

 

  • Fireplace wood  from our own pruning wood and cut down from garden & vineyard

 

  • Packaging reuse and recycling – cardbox, tin, plastic

 

  • Paper reuse  and recycling

 

  • Electronic paperless Invoicing flow (purchasing & sales)