The cellar
Top-rated Moreto
The highest-rated Moreto bottlings we have reviewed, one per producer.
Region by region
Where Moreto is made
1 regions, with their best Moreto bottles and the estates that make them.
Wine and cheese
Cheese with Moreto
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: Granja Amareleja Tinto DOC
Queijo Mestiço de Tolosa
Our pick Tolosa's semi-soft paste and slightly picante finish want a red with no grip. Moreto and Tinta Carvalha are light in body, low in tannin and made with minimal oak, so the wine stays fresh beside the spice instead of fighting it.
Light, low-tannin single-variety red, Alentejo: Moreto
Plan the trip
Taste Moreto where it grows
Tastings and tours in the regions above, and somewhere to stay.
Booking links go to our partners (GetYourGuide, Viator, Zen Hotels), who may pay us a commission. It never decides what we cover. Editorial standards.
More regions are in research. Want Moreto covered somewhere specific? Tell us where you want to drink.