In 2011, Rui Robredo Madeira returned to the same winery where he worked his first harvest in 1986, a small winery located in the village of Vermiosa, home to some of the highest vineyards in all of Portugal. Rui painstakingly rehabilitated the property which is comprised of nearly 75 hectares of old vines, perfectly adapted to the rugged climate, a product of the high altitude and schistic/granitic soils. Rui sustainably farms vines of Tinta Roriz (Tempranillo), Jaen (Mencia), Mourisco, Rufete and Touriga Nacional for red wines, and Fonte Cal, Rabo de Ovelha, Síria and Gouveio (Godello) for white wines. The terroir enables Beyra wines to showcase the Beira Interior's true identity and fresh and lively "wines of altitude" that display an incredible combination of aromatic intensity, minerality and great complexity.

Beyra's branco is composed of 40% each of Fonte Cal and Síria with Gouveio completing the blend. The wine is fermented and aged for four months in stainless steel tank. This white pours a bright lemon in the glass and possesses mouthwatering aromas of zesty citrus and tree fruits marked with hints of wet stone and white flowers. The light-bodied palate is fresh and vibrant offering an abundance of grapefruit and lemon-zested pear wrapped around a fine mineral core. A piquant acidity buoyantly carries this beautiful branco towards a refreshing finish. Beyra's branco is wonderful as an aperitif, though it can be enjoyed with a myriad of starters or light fish dishes.