The cellar

Top-rated Castelao

Every wine

The highest-rated Castelao bottlings we have reviewed, one per producer.

4.6 Alentejo Tapada do Chaves Vinhas Velhas Tinto Tapada do Chaves 4.4 Alentejo Barrocal Reserva Tinto Sao Lourenco do Barrocal 4.1 Alentejo Tinto de Castelão Fitapreta

Region by region

Where Castelao is made

1 regions, with their best Castelao bottles and the estates that make them.

Wine and cheese

Cheese with Castelao

Every cheese
Queijo Serpa Velho Our pick Past 180 days Serpa Velho is hard, dry and intense, with a long finish. A full-bodied red led by Touriga Nacional or Syrah, firm in tannin and aged in French oak, has the weight to stand beside it, and the aged fat softens the grip. Full-bodied Touriga Nacional or Syrah red, Alentejo: Barrocal Reserva Tinto
Queijo Serpa Our pick Serpa's buttery, mild paste softens the tannin of a dry red blend of Aragonez and Trincadeira. The lighter, briefly oaked bottles suit a young wheel; the full-bodied, oak-aged reservas want a cheese with more age to hold its own. Aragonez and Trincadeira red, Alentejo: Tapada do Chaves Vinhas Velhas Tinto · Porta da Ravessa Tinto
Queijo de Évora Our pick Évora is a small, firm ewe's cheese, slightly picante and acid, more so in the hard paste. A medium-bodied Alentejo red with moderate tannin refreshes the mouth between slices without laying a heavy tannic coat over the cheese. Medium-bodied Alentejo red, Alentejo: Tinto de Castelão · Porta da Ravessa Tinto · Mamore de Borba Tinto
Queijo de Nisa Our pick Nisa is firm and slightly acid with an intense aroma, and it is made in the same Portalegre district as these reds. Their structure, from medium to full, matches the firm paste, and the cheese's fat softens the tannin. Portalegre red, Alentejo: Tapada do Chaves Vinhas Velhas Tinto

Plan the trip

Taste Castelao where it grows

Tastings and tours in the regions above, and somewhere to stay.

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