This new project is based on my dream of making wines in any country and region of the world and having the opportunity to create unique wines.
This is an old desire and its fulfillment is facilitated by the strong friendships I have created while traveling and working in the four corners of the world.
As an example, a Saint-Emilion wine (Bordeaux), made in Carlos Raposo’s “fashion” will soon be on the market.
The philosophy of the WWW will always be to create fine, elegant and precise wines, wines where imagination is unlimited.
Being native of the Dão Demarcated region, the first wines to be launched on the market will be two whites and two reds from my predilected region.
“I'm just another lover of every magical thing Mother Earth is presenting to us. My philosophy is to respect the product of nature and present in each bottle the purity it gives us each year. ”
Since early Carlos Raposo realized his connection with nature, that's why at the age of 16 he followed enology and viticulture at the school CVR Bairrada.
2001-2004 - High school diploma specialising in viticulture and oenology (Anadia/PT) Obtained at the Escola profissional da Bairrada, portuguese agricultural high school with practical training.
2002 - Casa de Santar - “Dão” region (Portugal). Participation in maturity monitoring, harvest reception, and bottling.
2003 - Sogrape vinhos de Portugal “Quinta dos Carvalhais” – “Dão” region Participation in cellar work.
2004 - Centre d’étude do Dão ”Quinta da Cal” ( Portugal). Participation in winter pruning. Subject of research: influence of different types of pruning on 5 regional grape varieties, with comparison of the vegetative and reproductive cycles.
2005 - Vinexpo – participation with Casa de Santar, Portuguese property. Quinta do Cerrado - “Dão” region (Portugal). In viticulture: Participation in green harvest. In oenology: Analytical monitoring of various lots of wine.
TIME TO GET TO KNOW
At the age of 20, he left for France, where he studied for seven years in Bordeaux and Burgundy.
2005 - 2007 -Brevet de Technicien Supérieur Agricole (BTSA) (Bordeaux/FR). 2-year university degree in viticulture and oenology, obtained at the LEGTA at Bordeaux-Blanquefort. Training with a practical slant.
2006 - Château Malescot Saint-Exupery - Grand Cru Classé, in Margaux, France. Participation in vineyard labour: pruning, suckering, treatments, thinning (leaves and fruits). Cellar: participation in all stages of vinification. Subject of research: Study of the impact of the timing of vine thinning on the quality of wines.
2007 - Vines & Wines (winegrowing consultants in Portugal). Consultancy for several winegrowing properties within the « Dão » region. Viticulture : general vineyard practices, plantation, water stress measures via various applications. Enology: protocols and procedures throughout vinifications.
2007 - 2008 - Bachelor's degree: Sciences of the vine (Bourgogne/FR) University of Burgundy, Institut Jules Guyot. Further studies of physiology, anatomy, and vine cultivation methods.
2008 - Domínio Quinta Sardonia - Ribera Del Duero region (Spain). Participation in various vineyard labours, with emphasis on Biodynamic applications.
2008-2010 - MASTER’S DEGREE IN OENOLOGY: “Diplôme national d’oenologue” University of Bordeaux, Faculty of Oenology (FRANCE)
2009 - Château Smith Haut Lafitte – Grand Cru Classé, in Bordeaux (France). Vinifications of red/white wines: Responsible for reception of red grapes and presses, all aspects of winery work, preparation and tasting with internal and external consultant oenologists (M. Michel Rolland and M. Stéphane Derenoncourt). Subject of research: Efficiency of Optic-Selection with the Delta VISTALYS sorting model.
2010 - Olfactory seminar with « Wine & Olfaction » (Bordeaux/FR). Lead by Alexandre Schmitt, Objective: Improvement of perception of molecules present in musts and wines. Assistant winemaker in Robert Craig Winery – Winery of Napa valley (California) I worked in various vineyard labours. I did all the Process of labours vinifications in reds/whites wines. I tasted every day with internal and external consultant oenologists (M. Stephen Tebb and M. Keith Emerson).
2011 - Winemaker in White Box Winery, Stuart Wines & Company – Winery of Victoria Region (Melbourne, Australia). I worked during the night shift and I was the responsible winemaker. I did all the winemaking’s work during these 6 months.
2005 - 2007
At 27, he returned definitively to Portugal where he started working with Dirk Niepoort. Although young, his experience around the world, passion and dedication made him Dirk's key man at Quinta de Naples in the Douro. He has worked hard to sculpt delicious wines like Batuta, elegant like Coche, with character like Robustus and Redoma. But also Turris and all the other projects he grabbed, from the Dão to the Vinhos Verdes. Carlos partially left Niepoort in mid-2018, continuing to work together with Dirk on the Vinhos Verdes project.
Advisory Board IVDP - Instituto do vinho do Douro e Porto. He was part of the group of tasters that certify the wines suitable for Doc Douro.
2011 - 2018
In 2018 we launched the Imperfect Wines, which have already conquered the national and international market. Imperfeitos, limited productions, have already been tasted and approved by journalists, critics and sommeliers, including the renowned international magazine ``Decanter`` that gave 97 points to the Imperfeito wine, a score never before reached in a Portuguese white wine, which makes us very proud.
In 2020 the WWW was launched, singular, unique and high quality wines, a concept of different wines, using the best that nature gives us, in the different terroirs of the world, our goal is simply to translate it into a glass of wine.
Consultant for Julia Kemper Dão, Quinta do Poupa Douro, Quinta de Reis Dão, Casas do Côro Beira Interior, Quinta do Sobral Dão and Quinta da Alagoa Velha Algarve.