The name of the estate refers to the dark organic material in soils, produced by the decomposition of vegetable or animal matter and essential to the fertility of the earth. Humus is de facto sign of healthy soils.
The name of the estate refers to the dark organic material in soils, produced by the decomposition of vegetable or animal matter and essential to the fertility of the earth. Humus is de facto sign of healthy soils.
The name of the estate refers to the dark organic material in soils, produced by the decomposition of vegetable or animal matter and essential to the fertility of the earth. Humus is de facto sign of healthy soils.
<p>Humus was founded in 1999 when Rodrigo Filipe took over his family land from his father. As is often the case, the farm was much more focused on <glossary term="Polyculture" title="815">polyculture</glossary> when Rodrigo's grandfather tended to it in the 1960's. Today, the focus is exclusively on <span class="zalup"><span><glossary term="Viticulture" title="1103">viticulture</glossary><span>,</span></span></span> with nine <glossary term="Hectare" title="523">hectares</glossary> of vines planted on the red <glossary term="Clay" title="301">clay</glossary> and <glossary term="Limestone" title="596">limestone</glossary> slopes surrounding the property. <span class="zalup"><span><glossary term="Arinto" title="1233">Arinto</glossary><span>,</span></span></span> <span class="zalup"><span><glossary term="Fernão Pires" title="1235">Fernão Pires</glossary><span>,</span></span></span> and <glossary term="Sauvignon Blanc" title="927">Sauvignon Blanc</glossary> are planted for whites, <span class="zalup"><span><glossary term="Touriga Nacional" title="1229">Touriga Nacional</glossary><span>,</span></span></span> <span class="zalup"><span><glossary term="Fernão Pires" title="1235">Fernão Pires</glossary><span>,</span></span></span> <span class="zalup"><span><glossary term="Tinta Barroca" title="1403">Tinta Barroca</glossary><span>,</span></span></span> <glossary term="Castelão" title="1228">Castelão</glossary> and <glossary term="Syrah" title="1001">Syrah</glossary> for red. </p>
<p>Located a little less than an hour north of <span class="zalup"><span><glossary term="Lisbon" title="1262">Lisbon</glossary><span>,</span></span></span> the farm feels almost otherworldly in its remoteness. The untamed grass growing freely between the rows gives the land lush energy and the deep red of the clay adds a whimsical element of color to the environs. Rodrigo has no neighbors, permitting him to freely work without <glossary term="Chemicals" title="279">chemicals</glossary> and promote <glossary term="Biodiversity" title="1162">biodiversity</glossary> within his own <span class="zalup"><span><glossary term="Ecosystem" title="414">ecosystem</glossary><span>.</span></span></span> Humus' <glossary term="Microclimate" title="656">microclimate</glossary> is particularly cool, often resulting in low alcohol wines for Portugal (between 11% and 12.5% on average). </p>
<p>The <glossary term="Estate" title="427">estate</glossary> has been <glossary term="Organic Certification" title="260">certified</glossary> <glossary term="Organic" title="746">organic</glossary> since 2006. Wine wise, Rodrigo tends to <glossary term="Fermentation" title="441">ferment</glossary> his juices in <glossary term="Stainless Steel" title="986">stainless steel</glossary> before <glossary term="Aging" title="74">aging</glossary> them in <span class="zalup"><span><glossary term="Barrel" title="142">barrel</glossary><span>,</span></span></span> though some wines stay in <glossary term="Stainless Steel" title="986">stainless</glossary> and others see their entire <glossary term="Vinification" title="1104">vinification</glossary> and <glossary term="Aging" title="74">aging</glossary> in <span class="zalup"><span><glossary term="Barrel" title="142">barrel</glossary><span>.</span></span></span> After many years of experimentation, Rodrigo has completely eliminated the use of <glossary term="Sulfites" title="993">sulfur</glossary> in his winemaking since 2010, making him one of the only Portuguese producers currently working this way. All the wines are <glossary term="Declassification" title="383">declassified</glossary> to Wines of Portugal. </p>
<p>We've been following Rodrigo's work for quite some time and the Humus wines embody everything we look for in a new collaboration. We are excited, with the exception of California, to be able to share these with you nationally. </p>
<p>This interview with Rodrigo Filipe took place over Skype in October, 2020.</p>
<p><strong>Tell me about the history of the farm and your involvement. </strong></p>
<p>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 <glossary term="Porto" title="744">Porto</glossary> and <span class="zalup"><span><glossary term="Lisbon" title="1262">Lisbon</glossary><span>.</span></span></span> Back then, there wasn’t a tradition of <glossary term="Bottling" title="185">bottling</glossary> wine, only a handful of large houses were doing it. </p>
<p>My father started <glossary term="Bottling" title="185">bottling</glossary> his own wine for the first time in 1988 from some old vineyards in the village and planted the oldest vines I have in 1991. But it was a hobby for him, and when the vines started producing higher quantities, he asked me to come help out. I was studying at university and had no intention to make this my career. But I came in 1999 to <glossary term="Harvest" title="521">harvest</glossary> and really enjoyed it. I never stopped.</p>
<p><strong>What did your father do?</strong></p>
<p>He was working as an agronomic engineer. </p>
<p><strong>And he planted all the vines? </strong></p>
<p>He planted the oldest vines I have, around three <glossary term="Hectare" title="523">hectares</glossary> of vines. He planted <span class="zalup"><span><glossary term="Castelão" title="1228">Castelão</glossary><span>,</span></span></span> <glossary term="Fernão Pires" title="1235">Fernão Pires</glossary> and <glossary term="Arinto" title="1233">Arinto</glossary> in 1991. </p>
<p><strong>How many hectares are there now and what did you plant?</strong></p>
<p>I have nine <glossary term="Hectare" title="523">hectares</glossary> now, so I planted six. In 2002, I planted <span class="zalup"><span><glossary term="Touriga Nacional" title="1229">Touriga Nacional</glossary><span>,</span></span></span> <glossary term="Syrah" title="1001">Syrah</glossary> and <span class="zalup"><span><glossary term="Tinta Barroca" title="1403">Tinto Barroca</glossary><span>.</span></span></span> At the time I was planning on making more full-bodied reds; everyone was planting <glossary term="Touriga Nacional" title="1229">Touriga Nacional</glossary> saying it was wonderful, so I decided to try. For the <span class="zalup"><span><glossary term="Syrah" title="1001">Syrah</glossary><span>,</span></span></span> some people in the region were having really good results with it, so that motivated me. For <span class="zalup"><span><glossary term="Tinta Barroca" title="1403">Tinta Barroca</glossary><span>,</span></span></span> there was only one guy doing it and it was something new to the area, so I wanted to experiment.</p>
<p>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 <glossary term="Touriga Nacional" title="1229">Touriga</glossary> for the <glossary term="Rosé/Rosato" title="871">rosé</glossary> and the <span class="zalup"><span><glossary term="Pétillant Naturel" title="778">pétillant naturel</glossary><span>.</span></span></span> <glossary term="Syrah" title="1001">Syrah</glossary> is very consistent, always there for you when you have a problem with the others. </p>
<p><strong>What’s the breakdown of the land?</strong></p>
<p>I have about two <glossary term="Hectare" title="523">hectares</glossary> of <span class="zalup"><span><glossary term="Touriga Nacional" title="1229">Touriga Nacional</glossary><span>,</span></span></span> two <glossary term="Hectare" title="523">hectares</glossary> of <span class="zalup"><span><glossary term="Syrah" title="1001">Syrah</glossary><span>,</span></span></span> one of <span class="zalup"><span><glossary term="Castelão" title="1228">Castelão</glossary><span>,</span></span></span> one of <span class="zalup"><span><glossary term="Tinta Barroca" title="1403">Tinta Barroca</glossary><span>,</span></span></span> one <glossary term="Co-plantation" title="309">co-planted</glossary> in <glossary term="Fernão Pires" title="1235">Fernão Pires</glossary> and <span class="zalup"><span><glossary term="Arinto" title="1233">Arinto</glossary><span>,</span></span></span> one <glossary term="Co-plantation" title="309">co-planted</glossary> in <glossary term="Arinto" title="1233">Arinto</glossary> and <span class="zalup"><span><glossary term="Sauvignon Blanc" title="927">Sauvignon Blanc</glossary><span>.</span></span></span> </p>
<p><strong>What was your first independent vintage and how were you working at that point? </strong></p>
<p>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 <span class="zalup"><span><glossary term="Vinification" title="1104">vinification</glossary><span>,</span></span></span> I decided I needed to educate myself. So I started reading a lot and doing local workshops. Everyone was teaching me <glossary term="Conventional Farming" title="331">conventional</glossary> methods, so I was using all these techniques at the beginning. </p>
<p>But in the end I was not happy with the results. I started working <glossary term="Organic" title="746">organically</glossary> in 2006, and progressively I stopped using <span class="zalup"><span><glossary term="Commercial Yeast" title="321">commercial yeasts</glossary><span>.</span></span></span> Starting in 2010, I’ve made the wines without any <span class="zalup"><span><glossary term="Additive" title="1192">additives</glossary><span>.</span></span></span> </p>
<p><strong>What was the first vintage you commercialized?</strong></p>
<p>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.</p>
<p><strong>The farm is quite isolated. What was your inspiration to work organically and in a non-interventionist fashion?</strong></p>
<p>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 <glossary term="Sulfites" title="993">S02</glossary>; it tasted great and eventually I got the confidence to make my entire production this way. </p>
<p><strong>How would you define your work philosophy at this point? </strong></p>
<p>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 <glossary term="Rosé/Rosato" title="871">rosé</glossary> with the <span class="zalup"><span><glossary term="Touriga Nacional" title="1229">Touriga Nacional</glossary><span>,</span></span></span> <glossary term="Maceration" title="610">macerating</glossary> the white skins on the <span class="zalup"><span><glossary term="Rosé/Rosato" title="871">rosé</glossary><span>,</span></span></span> always trying to adapt my work…</p>
<p><strong>What’s your feelings on Portugal? Do you feel things are changing? Or are you really still alone in your work?</strong></p>
<p>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 <glossary term="Industrial Agriculture" title="539">industrial practices</glossary> along the way. It’s hard for them to see things differently. Even moving to <glossary term="Organic" title="746">organic</glossary> <span class="zalup"><span><glossary term="Agriculture" title="78">agriculture</glossary><span>,</span></span></span> people really don’t accept it. </p>
<p>With <span class="zalup"><span> <glossary term="Natural WIne" title="708">natural wines</glossary><span>,</span></span></span> it’s even slower. I think it took off in France and Spain because people were coming from all over with open minds, but also a lot of them are first generation winemakers. In Portugal there tends to be family lineage. Everybody follows the same curriculums and applies it to their work. </p>
<p>It’s happening, but slowly.</p>
<p>Humus was founded in 1999 when Rodrigo Filipe took over his family land from his father. As is often the case, the farm was much more focused on <glossary term="Polyculture" title="815">polyculture</glossary> when Rodrigo's grandfather tended to it in the 1960's. Today, the focus is exclusively on <span class="zalup"><span><glossary term="Viticulture" title="1103">viticulture</glossary><span>,</span></span></span> with nine <glossary term="Hectare" title="523">hectares</glossary> of vines planted on the red <glossary term="Clay" title="301">clay</glossary> and <glossary term="Limestone" title="596">limestone</glossary> slopes surrounding the property. <span class="zalup"><span><glossary term="Arinto" title="1233">Arinto</glossary><span>,</span></span></span> <span class="zalup"><span><glossary term="Fernão Pires" title="1235">Fernão Pires</glossary><span>,</span></span></span> and <glossary term="Sauvignon Blanc" title="927">Sauvignon Blanc</glossary> are planted for whites, <span class="zalup"><span><glossary term="Touriga Nacional" title="1229">Touriga Nacional</glossary><span>,</span></span></span> <span class="zalup"><span><glossary term="Fernão Pires" title="1235">Fernão Pires</glossary><span>,</span></span></span> <span class="zalup"><span><glossary term="Tinta Barroca" title="1403">Tinta Barroca</glossary><span>,</span></span></span> <glossary term="Castelão" title="1228">Castelão</glossary> and <glossary term="Syrah" title="1001">Syrah</glossary> for red. </p>
<p>Located a little less than an hour north of <span class="zalup"><span><glossary term="Lisbon" title="1262">Lisbon</glossary><span>,</span></span></span> the farm feels almost otherworldly in its remoteness. The untamed grass growing freely between the rows gives the land lush energy and the deep red of the clay adds a whimsical element of color to the environs. Rodrigo has no neighbors, permitting him to freely work without <glossary term="Chemicals" title="279">chemicals</glossary> and promote <glossary term="Biodiversity" title="1162">biodiversity</glossary> within his own <span class="zalup"><span><glossary term="Ecosystem" title="414">ecosystem</glossary><span>.</span></span></span> Humus' <glossary term="Microclimate" title="656">microclimate</glossary> is particularly cool, often resulting in low alcohol wines for Portugal (between 11% and 12.5% on average). </p>
<p>The <glossary term="Estate" title="427">estate</glossary> has been <glossary term="Organic Certification" title="260">certified</glossary> <glossary term="Organic" title="746">organic</glossary> since 2006. Wine wise, Rodrigo tends to <glossary term="Fermentation" title="441">ferment</glossary> his juices in <glossary term="Stainless Steel" title="986">stainless steel</glossary> before <glossary term="Aging" title="74">aging</glossary> them in <span class="zalup"><span><glossary term="Barrel" title="142">barrel</glossary><span>,</span></span></span> though some wines stay in <glossary term="Stainless Steel" title="986">stainless</glossary> and others see their entire <glossary term="Vinification" title="1104">vinification</glossary> and <glossary term="Aging" title="74">aging</glossary> in <span class="zalup"><span><glossary term="Barrel" title="142">barrel</glossary><span>.</span></span></span> After many years of experimentation, Rodrigo has completely eliminated the use of <glossary term="Sulfites" title="993">sulfur</glossary> in his winemaking since 2010, making him one of the only Portuguese producers currently working this way. All the wines are <glossary term="Declassification" title="383">declassified</glossary> to Wines of Portugal. </p>
<p>We've been following Rodrigo's work for quite some time and the Humus wines embody everything we look for in a new collaboration. We are excited, with the exception of California, to be able to share these with you nationally. </p>
<p>This interview with Rodrigo Filipe took place over Skype in October, 2020.</p>
<p><strong>Tell me about the history of the farm and your involvement. </strong></p>
<p>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 <glossary term="Porto" title="744">Porto</glossary> and <span class="zalup"><span><glossary term="Lisbon" title="1262">Lisbon</glossary><span>.</span></span></span> Back then, there wasn’t a tradition of <glossary term="Bottling" title="185">bottling</glossary> wine, only a handful of large houses were doing it. </p>
<p>My father started <glossary term="Bottling" title="185">bottling</glossary> his own wine for the first time in 1988 from some old vineyards in the village and planted the oldest vines I have in 1991. But it was a hobby for him, and when the vines started producing higher quantities, he asked me to come help out. I was studying at university and had no intention to make this my career. But I came in 1999 to <glossary term="Harvest" title="521">harvest</glossary> and really enjoyed it. I never stopped.</p>
<p><strong>What did your father do?</strong></p>
<p>He was working as an agronomic engineer. </p>
<p><strong>And he planted all the vines? </strong></p>
<p>He planted the oldest vines I have, around three <glossary term="Hectare" title="523">hectares</glossary> of vines. He planted <span class="zalup"><span><glossary term="Castelão" title="1228">Castelão</glossary><span>,</span></span></span> <glossary term="Fernão Pires" title="1235">Fernão Pires</glossary> and <glossary term="Arinto" title="1233">Arinto</glossary> in 1991. </p>
<p><strong>How many hectares are there now and what did you plant?</strong></p>
<p>I have nine <glossary term="Hectare" title="523">hectares</glossary> now, so I planted six. In 2002, I planted <span class="zalup"><span><glossary term="Touriga Nacional" title="1229">Touriga Nacional</glossary><span>,</span></span></span> <glossary term="Syrah" title="1001">Syrah</glossary> and <span class="zalup"><span><glossary term="Tinta Barroca" title="1403">Tinto Barroca</glossary><span>.</span></span></span> At the time I was planning on making more full-bodied reds; everyone was planting <glossary term="Touriga Nacional" title="1229">Touriga Nacional</glossary> saying it was wonderful, so I decided to try. For the <span class="zalup"><span><glossary term="Syrah" title="1001">Syrah</glossary><span>,</span></span></span> some people in the region were having really good results with it, so that motivated me. For <span class="zalup"><span><glossary term="Tinta Barroca" title="1403">Tinta Barroca</glossary><span>,</span></span></span> there was only one guy doing it and it was something new to the area, so I wanted to experiment.</p>
<p>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 <glossary term="Touriga Nacional" title="1229">Touriga</glossary> for the <glossary term="Rosé/Rosato" title="871">rosé</glossary> and the <span class="zalup"><span><glossary term="Pétillant Naturel" title="778">pétillant naturel</glossary><span>.</span></span></span> <glossary term="Syrah" title="1001">Syrah</glossary> is very consistent, always there for you when you have a problem with the others. </p>
<p><strong>What’s the breakdown of the land?</strong></p>
<p>I have about two <glossary term="Hectare" title="523">hectares</glossary> of <span class="zalup"><span><glossary term="Touriga Nacional" title="1229">Touriga Nacional</glossary><span>,</span></span></span> two <glossary term="Hectare" title="523">hectares</glossary> of <span class="zalup"><span><glossary term="Syrah" title="1001">Syrah</glossary><span>,</span></span></span> one of <span class="zalup"><span><glossary term="Castelão" title="1228">Castelão</glossary><span>,</span></span></span> one of <span class="zalup"><span><glossary term="Tinta Barroca" title="1403">Tinta Barroca</glossary><span>,</span></span></span> one <glossary term="Co-plantation" title="309">co-planted</glossary> in <glossary term="Fernão Pires" title="1235">Fernão Pires</glossary> and <span class="zalup"><span><glossary term="Arinto" title="1233">Arinto</glossary><span>,</span></span></span> one <glossary term="Co-plantation" title="309">co-planted</glossary> in <glossary term="Arinto" title="1233">Arinto</glossary> and <span class="zalup"><span><glossary term="Sauvignon Blanc" title="927">Sauvignon Blanc</glossary><span>.</span></span></span> </p>
<p><strong>What was your first independent vintage and how were you working at that point? </strong></p>
<p>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 <span class="zalup"><span><glossary term="Vinification" title="1104">vinification</glossary><span>,</span></span></span> I decided I needed to educate myself. So I started reading a lot and doing local workshops. Everyone was teaching me <glossary term="Conventional Farming" title="331">conventional</glossary> methods, so I was using all these techniques at the beginning. </p>
<p>But in the end I was not happy with the results. I started working <glossary term="Organic" title="746">organically</glossary> in 2006, and progressively I stopped using <span class="zalup"><span><glossary term="Commercial Yeast" title="321">commercial yeasts</glossary><span>.</span></span></span> Starting in 2010, I’ve made the wines without any <span class="zalup"><span><glossary term="Additive" title="1192">additives</glossary><span>.</span></span></span> </p>
<p><strong>What was the first vintage you commercialized?</strong></p>
<p>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.</p>
<p><strong>The farm is quite isolated. What was your inspiration to work organically and in a non-interventionist fashion?</strong></p>
<p>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 <glossary term="Sulfites" title="993">S02</glossary>; it tasted great and eventually I got the confidence to make my entire production this way. </p>
<p><strong>How would you define your work philosophy at this point? </strong></p>
<p>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 <glossary term="Rosé/Rosato" title="871">rosé</glossary> with the <span class="zalup"><span><glossary term="Touriga Nacional" title="1229">Touriga Nacional</glossary><span>,</span></span></span> <glossary term="Maceration" title="610">macerating</glossary> the white skins on the <span class="zalup"><span><glossary term="Rosé/Rosato" title="871">rosé</glossary><span>,</span></span></span> always trying to adapt my work…</p>
<p><strong>What’s your feelings on Portugal? Do you feel things are changing? Or are you really still alone in your work?</strong></p>
<p>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 <glossary term="Industrial Agriculture" title="539">industrial practices</glossary> along the way. It’s hard for them to see things differently. Even moving to <glossary term="Organic" title="746">organic</glossary> <span class="zalup"><span><glossary term="Agriculture" title="78">agriculture</glossary><span>,</span></span></span> people really don’t accept it. </p>
<p>With <span class="zalup"><span> <glossary term="Natural WIne" title="708">natural wines</glossary><span>,</span></span></span> it’s even slower. I think it took off in France and Spain because people were coming from all over with open minds, but also a lot of them are first generation winemakers. In Portugal there tends to be family lineage. Everybody follows the same curriculums and applies it to their work. </p>
<p>It’s happening, but slowly.</p>
