Humus wines are produced at Quinta do Paço, a small family farm, about one hour north of Lisbon and only 20km from the Atlantic Ocean. Here it is common to have cooling sea breezes and high humidity. This cooler microclimate allows the grapes to enjoy a longer maturing period and maintain the acidity level. Most cultivated grapes are traditional Portuguese varieties such as Arinto, Fernu Pires, Vital (for whites) and Castelu, Touriga Nacional, Tinta Barroca for reds, along with a small percentage of Syrah. The wines are made with minimal intervention. Direct pressing for the white and rose, with barrel fermentation. The red grapes are destemmed and crushed, then fermented in small stainless steel tanks. After that aged in old oak barrels. Nothing is added to the wine, apart from occasionally a small amount of SO2. All the wines are bottled without any finning or filtration.