Rui Venâncio has been working at Malhadinha Nova for 25 years, where he currently holds the position of General Agricultural and Viticultural Manager. He has dedicated his life to agriculture and started working in the sector at a very young age, as his family members are also involved in the sector.
With vast experience and a deep connection to the land, Rui Venâncio is a benchmark in organic farming, promoting practices that combine tradition and modernity, always with the aim of leaving a positive legacy for future generations.
Over the decades, he has witnessed the evolution of the sector and, with an innovative vision and commitment to the future, he works every day in organic and sustainable agriculture. For him, working the land goes far beyond producing food; it's a way of respecting nature's cycles and ensuring the health of the soil and plants.
What is a working day like at Malhadinha Nova?
It depends a lot on the season, as the work is influenced by the weather and the activities planned. But in general, the day starts very early - even at dawn - and ends late. At this time of year, when the night harvest takes place, the work is coordinated with the winery and the oenology department, which start at 7 or 8 in the morning. In the morning, we plan the different harvests for the different varieties and during the day I supervise all the agricultural work on the estate, from the fields to the animals.
What varieties of grapes are grown on the estate?
National varieties and some foreign ones. With the reds: Touriga Nacional, Trincadeira, Aragonês, Franca, Tinta Miúda, Alicantes. In whites: roupeiro, arinto, antão vaz, verdelho, alvarinho.
Which grape varieties are the most produced on the estate?
Tinta Miúda and Aragonês are the most produced varieties, although it varies from year to year.
Tell us a little about the progress and evolution of techniques used in viticulture and agriculture.
For example, in terms of pruning, we prune with fewer cuts. It's less invasive and means the vine can be used for more years, which increases its longevity and makes it more sustainable. More care is needed during the harvest, but the result is a higher quality product (wine). Our farming is organic, so we use protective barriers and don't use chemicals.
How does the wisdom of the ancestors (folk wisdom) influence the techniques used in farming?
We work with modern technology and that's an advantage, but the folk wisdom of previous generations is always present. I still consult 'Borda d'Água' and recommend it to my team. The information it gives is in line with what you can find on the Internet.
In the south of Portugal, we are very dependent on water, so it is essential to consult the weather. But I certainly rely a lot on my memory of previous years to make the best decisions about the best times to grow and harvest.