Rui Roboredo Madeira

Rui Roboredo Madeira began his independent winemaking career in 1999 after completing an oenology degree at Vila Real University and working in several international wine regions. He initially worked at his family estate, CARM, where he helped transition the property to organic farming. He subsequently established his own winemaking company to explore various terroirs, eventually expanding his work from the Douro Superior into the Beira Interior. This transition focused on the border area where his family has maintained agricultural ties for multiple generations.

The production in Beira Interior centers on high altitude viticulture near the village of Vermiosa. Vineyards are located at elevations between 700 and 850 meters above sea level, surrounded by the Estrela, Marofa, and Malcata mountain ranges. These sites feature soils composed of granite with veins of quartz, which provide a distinct mineral profile and low nutrient retention. The winemaking process focuses on preserving natural acidity and primary fruit characteristics through temperature controlled fermentation and the use of indigenous yeasts.

Beyra serves as the primary label for the producer in the Beira Interior region. The wines are made from indigenous varieties such as Síria and Fonte Cal for whites, and Tinta Roriz and Touriga Nacional for reds. This brand is often associated with the early movement toward high altitude Portuguese table wines that emphasize freshness rather than heavy extraction. Higher level offerings include labels such as Quinta da Pedra Escrita, which originates from an estate rehabilitated in 2007 that features some of the highest vineyards in the country.