The cellar

Top-rated Roupeiro

Every wine

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

4.4 Alentejo Esporão Reserva Branco Herdade do Esporao 4.2 Alentejo Barrocal Reserva Branco Sao Lourenco do Barrocal 4.1 Alentejo Amphora Branco Herdade do Rocim

Region by region

Where Roupeiro is made

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

Wine and cheese

Cheese with Roupeiro

Every cheese
Queijo Serpa Our pick A young Serpa is buttery and mild, at most slightly picante. A dry white led by Antão Vaz, with or without a touch of oak, has the high acidity to cut through that butter and leaves the ewe's milk flavour clean on the finish. Antão Vaz, dry white, Alentejo: Esporão Reserva Branco · Vidigueira Reserva Branco · Monte da Peceguina Branco
Queijo Serpa Velho Our pick Past 180 days Serpa Velho is hard, dry and intense, with a lingering flavour. A dry white fermented or aged wholly or partly in oak has the extra texture to stand beside it, and its acidity cuts the fat of the aged ewe's milk. Barrel-fermented or part-oaked dry white, Alentejo: Esporão Reserva Branco · Barrocal Reserva Branco · Vidigueira Reserva Branco
Queijo de Évora Our pick Évora is firm, slightly picante and acid. A dry Alentejo white blend made without oak, light to medium in body and fresh, keeps pace with the cheese's tang, and no wood stands between the wine and the ewe's milk. Unoaked Alentejo white blend, Alentejo: Monte da Peceguina Branco · Herdade São Miguel Colheita Branco · Dom Rafael Branco
Queijo Mestiço de Tolosa Our pick Tolosa is semi-soft with a slightly picante finish. Antão Vaz whites fermented and aged in clay talha are medium in body with high acidity, so the acidity answers the spice and no oak gets between the wine and the paste. Talha-fermented dry white, Alentejo: Amphora Branco · Farrapo Branco

Plan the trip

Taste Roupeiro where it grows

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

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