“Monte” is the name given to a typical quinta (farm) in the southern regions of Portugal, characterised by a single-storey house on top of a hill and its surrounding property.
The name “CASTELEJA” was inherited when an archaeologist discovered the ruins of a small castle here dating back to the Roman period.
Viticulture is one of the oldest agriculture activities, with significant expansion during the Roman period. Evidence of their presence is visible both on our land and in the surrounding area as we frequently uncover fragments of ceramics and mosaics in the soil. Archaeologists believe that the ancient settlement of Lagos, called “Lacobriga”, originated in this valley, with the sea once extending much further inland, close to our property.
Guillaume Leroux
Vigneron – winegrower and bottler
After years of training and experience in oenology, Guillaume fulfilled his dream in 1999 by becoming a vigneron on the family farm he inherited from his grandfather, founding Monte da Casteleja.
Guillaume´s father first introduced him to the magic of wine, teaching him how to serve it properly, and appreciate the differences in style. Later, Guillaume recognized the great potential of Portuguese wines and became passionate to produce his own Portuguese wine as he explored the richness and complexity of the world of wine through his travels and studies.
Driven by the desire to make well-regarded wine in a region considered ‘difficult’ by many, Guillaume has developed his own style and has been rewarded with a loyal following for his terroir wines over the last 20 years.
In the winery, classic techniques such as foot treading, fermentation with stems and ageing in barrels are combined with modern oenology, keeping the time-honoured traditions and magical art of winemaking alive.
Guillaume´s experience includes:
- Bachelor Degree in Viticulture – Oenology 1990 – Montpellier – France.
- Postgraduate in Viticulture – Oenology 1995 – Escola Superior de Biotécnologia do Porto in collaboration with the University Charles Sturt-(Wagga Wagga)- Australia.
- Professional Career from 1991 to 1996:
- TAYLOR FLADGATE & YEATMAN , Vinhos do Porto S.A.
- MONTEZ CHAMPALLIMAUD LDA , Quinta do Côtto
– Vintages, Quinta do Paço de Teixeiró. – QUINTA DO TEDO .
A special and organic “bio Terroir”
The grape varieties, soil, climate and the impact of masterful craftsmanship. The “Terroir” is the combination of these main features able to give shape and identity to a wine.
Benefiting from natural conditions that give its wine distinctive characteristics, such as clay-limestone soils and proximity to the sea, Guillaume has chosen to grow local, noble and rare grape varieties, such as Bastardo and Perrum, in order to preserve regional traditions. He uses traditional methods that improve soil health, water usage, and biodiversity.
Monte da Casteleja is in ORGANIC PRODUCTION since 2008 certified by Certiplanet.
Organic farming is an agricultural production method that guarantees the preservation of the environment, biodiversity and the future of the earth.
To reduce our water intake, it became vital to lessen the strength and vigour of our vines. As a result, we have increased the number of plants per hectare, limiting the distance between rows, and increasing competitiveness to encouraging the roots to grow deeper.
With our proximity to the sea, high humidity leads to less water stress in the summer, allowing for slow and prolonged ripening of the grapes.
Because we do not want to subject our vines to intense periods of growth, we have not installed an irrigation system. When absolutely necessary, we attempt to imitate nature by watering for only one night, as if there had been a large downpour.
The northerly winds or “nortadas” blow at the end of the summer days, leading to colder nights that give the grapes a greater concentration of colour and aromas.
Harvesting the “old-fashioned way”
It is the culmination of a year’s work, taking place over several days and leads to great wines for years to come.
Despite the long days of intense work, concentration, and quick decision making, our harvest is driven by excitement and festivity.
Since its inception in 1998, we have harvested the “old-fashioned way”. This includes manually selecting and cutting the grapes, transporting them to the winery, then stomping the best grapes at the end of day, as is still done in the most highly regarded vineyards of the Douro region.
The harvest of Casteleja is gaining familiarity. More people have become interested in spending a day in the field under the warm August sun between vines heavy with grapes. It’s the people who come together during harvest that infuse our wine with richness through their combined collaboration.
