Every cuvée worth knowing in Alentejo: taste, food pairings, history and tags to find your match.
Every cuvée worth knowing in Alentejo. Each page covers taste, food pairings, history and tags so you can filter by what you want, what you are eating or what mood you are in.
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Dry · Full-bodied · Firm tannin · Medium acidity
The flagship red of the Fundação Eugénio de Almeida's Cartuxa estate, a structured Aragonez, Trincadeira and Tinta Caiada blend from vineyards outside Évora.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged Serpa cheese
Dry · Medium-bodied · Medium tannin · Medium acidity
Cartuxa's everyday second label, named for the Fundação Eugénio de Almeida's initials, an approachable Aragonez and Trincadeira blend.
Pairs with: Grilled chourico, Bean stew, Roast chicken
Dry · Medium-bodied · High acidity
A single-varietal Antão Vaz from the cooperative's Vidigueira-area growers, showcasing the grape's home appellation with citrus and stone-fruit freshness.
Pairs with: Grilled sardines, Alentejo cheese and olives, Seafood rice
Dry · Medium-bodied · High acidity
A reserve-tier white blending Antão Vaz with Roupeiro, part barrel-fermented for more texture than the cooperative's varietal bottling.
Pairs with: Grilled white fish, Migas with clams, Fresh sheep's cheese
Dry · Medium-bodied · Medium tannin · Medium acidity
A members' selection red (Escolha dos Sócios), an Aragonez and Trincadeira blend chosen from the cooperative's best member-grower parcels.
Pairs with: Grilled chourico, Bean and pork stew, Manchego-style cheese
Dry · Full-bodied · Firm tannin · Medium acidity
The cooperative's reserve-tier red from the Borba sub-region, an Aragonez, Trincadeira and Cabernet Sauvignon blend from member-grown vineyards.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity
The cooperative's top red, made only in strong vintages from selected Borba parcels, with more concentration and oak than the standard Reserva.
Pairs with: Wild boar stew, Aged Alentejo cheese, Grilled Alentejo black pork
Dry · Medium-bodied · Medium tannin · High acidity
Adega de Borba's talha bottling, made in the traditional clay-amphora method with a savoury, mineral character distinct from the cooperative's oak-aged reds.
Pairs with: Ensopado de borrego (lamb stew), Alentejo bread soup (açorda), Grilled octopus
Dry · Full-bodied · Firm tannin · High acidity
The cooperative's flagship red from the high-altitude Portalegre sub-region, an Aragonez, Trincadeira and Alicante Bouschet blend with the fresher, more acid-driven profile typical of Serra de São Mamede vineyards.
Pairs with: Alentejo black pork secretos, Wild boar stew, Aged sheep's cheese
Dry · Light-bodied · High acidity
A fresh, high-acid white from Portalegre's cooler, higher-altitude vineyards, blending Arinto, Fernão Pires and Antão Vaz.
Pairs with: Grilled sardines, Green salad with cheese, Seafood cataplana
Dry · Medium-bodied · Medium tannin · Medium acidity
The Redondo cooperative's widely distributed everyday red, a Trincadeira, Aragonez and Castelão blend built for immediate drinking.
Pairs with: Grilled chourico, Bean stew, Roast chicken
Dry · Medium-bodied · Medium tannin · Medium acidity
A mid-tier red from the Redondo cooperative, blending Aragonez and Touriga Nacional for more structure than the entry Porta da Ravessa range.
Pairs with: Grilled pork loin, Chorizo and bean stew, Hard cheese
Dry · Medium-bodied · Medium tannin · High acidity
A minimal-intervention red from century-old bush vines on the Serra de São Mamede slopes, farmed organically and biodynamically without synthetic chemicals.
Pairs with: Grilled quail, Wild mushroom dishes, Aged sheep's cheese
Dry · Light-bodied · High acidity
A fresh, organically farmed white from old bush vines, made with minimal intervention on the cooler Portalegre slopes.
Pairs with: Grilled sardines, Green salad with cheese, Fresh sheep's cheese
Dry · Medium-bodied · Medium tannin · Medium acidity
CARMIM's core red under the Reguengos DOC designation, a Trincadeira, Aragonez and Cabernet Sauvignon blend from the cooperative's member growers.
Pairs with: Grilled chourico, Bean stew, Roast chicken
Dry · Full-bodied · Firm tannin · Medium acidity
CARMIM's top-tier Garrafeira, released only in strong vintages from selected member-grower parcels, with more concentration and oak than the standard DOC range.
Pairs with: Wild boar stew, Aged Alentejo cheese, Grilled Alentejo black pork
Dry · Full-bodied · Firm tannin · Medium acidity
The flagship red of the Vila Galé-owned Casa de Santa Vitória estate near Moura, an Aragonez, Syrah and Touriga Nacional blend.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged cheese
Dry · Medium-bodied · High acidity
Santa Vitória's oak-aged white tier: Chardonnay, Arinto and Verdelho, 30% barrel-fermented with lees ageing, finishing elegant and mineral with a strong acid line.
Pairs with: Grilled white fish, Green salad with cheese, Seafood rice
Dry · Full-bodied · Firm tannin · Medium acidity
Casa Relvas' flagship red under the Herdade São Miguel label, an Aragonez, Cabernet Sauvignon and Alicante Bouschet blend from the family's Évora estate.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged cheese
Dry · Light-bodied · High acidity
The estate's annual-harvest white, unoaked Antão Vaz and Roupeiro for easy, early drinking.
Pairs with: Grilled sardines, Green salad with cheese, Seafood rice
Dry · Medium-bodied · Medium tannin · Medium acidity
A Moreto-led red from ungrafted old vines around Granja and Amareleja, in the hottest, driest corner of the Alentejo.
Pairs with: Grilled chourico, Bean stew, Roast chicken
Dry · Light-bodied · Medium acidity
A simple, unoaked Roupeiro and Perrum white from the cooperative's member growers in Granja-Amareleja.
Pairs with: Grilled sardines, Alentejo cheese platter, Vegetable soup
Dry · Full-bodied · Firm tannin · Medium acidity
Julio Bastos' flagship red from Quinta do Carmo, a Touriga Nacional and Petit Verdot blend showing the estate's structured, international-leaning style.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged cheese
Dry · Full-bodied · Medium acidity
A single-varietal Viognier from Julio Bastos' Estremoz estate, barrel-fermented for a rich, floral, stone-fruit-driven white.
Pairs with: Grilled swordfish, Roast chicken with apricot, Soft cheese
Dry · Full-bodied · Medium tannin · Medium acidity
Flavours of red-fruit jam, complexed by wood; velvety, with excellent structure and soft tannins. Best served at 16-18°C.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged Serpa cheese
Dry · Medium-bodied · Medium tannin · Medium acidity
Ervideira's entry-tier red, an approachable Aragonez and Trincadeira blend for everyday drinking.
Pairs with: Grilled chourico, Bean stew, Roast chicken
Dry · Medium-bodied · High acidity
A talha white from Antão Vaz and Roupeiro, showing the textured, savoury character of amphora fermentation.
Pairs with: Grilled white fish, Alentejo bread soup (açorda), Fresh sheep's cheese
Dry · Light-bodied · Low tannin · High acidity
A youthful, early-release talha red from Geracoes da Talha, meant for drinking soon after bottling.
Pairs with: Grilled sardines, Charcuterie board, Alentejo bread soup (açorda)
Dry · Full-bodied · Firm tannin · Medium acidity
The Mira brothers' flagship red from vines twenty to sixty years old near Estremoz, a Touriga Nacional, Syrah and Alicante Bouschet blend.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged cheese
Dry · Full-bodied · High acidity
A barrel-fermented Arinto, Verdelho and Alvarinho blend with peach, lime and citrus notes and toasted-oak character from 9 months in French oak.
Pairs with: Grilled sardines, Green salad with cheese, Seafood rice
Dry · Full-bodied · Firm tannin · Medium acidity
Fernando Soares' flagship red from granite soils near Portalegre, a Trincadeira, Aragonez and Alicante Bouschet blend.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity
Herdade do Freixo's flagship red, made in the estate's distinctive forty-metre-deep underground winery near Redondo.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged cheese
Dry · Light-bodied · High acidity
The estate's Reserva white: 35% Arinto, 35% Alvarinho and 30% Sauvignon Blanc, Chardonnay and Riesling, four months in new French oak and six in bottle.
Pairs with: Grilled sardines, Green salad with cheese, Seafood rice
Dry · Full-bodied · Firm tannin · Medium acidity
Sogrape's top red from the Pedrogao estate in the Vidigueira sub-region, an Aragonez, Alicante Bouschet and Cabernet Sauvignon blend made under winemaker Luis Cabral de Almeida.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged cheese
Dry · Medium-bodied · Medium tannin · Medium acidity
Named for the acorn-fed black pigs of the Alentejo montado, this easy-drinking Aragonez and Trincadeira blend is Herdade do Peso's everyday tier.
Pairs with: Grilled Alentejo black pork, Chorizo and bean stew, Roast chicken
Dry · Medium-bodied · Medium tannin · Medium acidity
The flagship red of this Vidigueira estate near the Alqueva reservoir, an Aragonez and Trincadeira blend.
Pairs with: Grilled pork loin, Chorizo and bean stew, Hard cheese
Dry · Medium-bodied · High acidity
Herdade do Sobroso's Reserva white, hand-harvested and gently pressed, matured on lees with partial French oak ageing for added texture.
Pairs with: Grilled sardines, Green salad with cheese, Seafood rice
Dry · Medium-bodied · Medium tannin · Medium acidity
The flagship red of this Moura farm, an Aragonez and Trincadeira blend from vines worked alongside olive groves on the Guadiana's left bank.
Pairs with: Grilled pork loin, Chorizo and bean stew, Serpa cheese
Dry · Full-bodied · Firm tannin · Medium acidity
A selected-lot top tier from Herdade dos Cotéis, more concentrated than the standard Reserva, blending Aragonez and Alicante Bouschet.
Pairs with: Alentejo black pork secretos, Wild boar stew, Aged sheep's cheese
Dry · Medium-bodied · Medium tannin · Medium acidity
The Pohl family's core red from their Albernoa hotel-and-vineyard estate, a Syrah and Touriga Nacional blend.
Pairs with: Grilled pork loin, Chorizo and bean stew, Hard cheese
Dry · Full-bodied · Firm tannin · Medium acidity
Named for the number of barrels selected for the blend, this is Herdade dos Grous' top red, more concentrated and oak-driven than the estate range.
Pairs with: Alentejo black pork secretos, Wild boar stew, Aged cheese
Dry · Light-bodied · High acidity
An unoaked Antão Vaz and Arinto white from the Albernoa estate, made for easy drinking alongside the estate's hotel restaurant.
Pairs with: Grilled sardines, Green salad with cheese, Seafood rice
Dry · Medium-bodied · High acidity
Herdade Papa Leite's limited-edition Stories white, a Moscatel, Chenin Blanc, Viognier and Semillon blend from the estate's Portalegre district vineyards.
Pairs with: Grilled white fish, Roast chicken with apricot, Soft cheese
Dry · Medium-bodied · Medium tannin · High acidity
The father-and-son Honrado family's core talha red, made in their museum winery cellar of Roman-rooted clay amphorae in Vila de Frades.
Pairs with: Ensopado de borrego (lamb stew), Alentejo bread soup (açorda), Grilled octopus
Dry · Full-bodied · Medium tannin · High acidity
A selected-lot premium tier of Honrado's talha red, with more extract and length than the standard bottling.
Pairs with: Alentejo black pork presa, Wild mushroom dishes, Aged sheep's cheese
Dry · Medium-bodied · Medium acidity
A palhete (co-fermented red-and-white field blend) made only in select years from the Honrado family's old vineyard parcels, aged mostly in clay talha with a short finish in used French oak.
Pairs with: Alentejo bread soup (açorda), Grilled Alentejo black pork, Fresh sheep's cheese
Dry · Full-bodied · Firm tannin · Medium acidity
Named for a three-amphora blend, this Howard's Folly red combines Alicante Bouschet, Aragonez and Touriga Nacional under winemaker David Baverstock.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged cheese
Dry · Medium-bodied · Medium tannin · Medium acidity
Meaning 'dreamer' in Portuguese, this Touriga Nacional and Syrah blend is a mid-tier red in the Howard's Folly range.
Pairs with: Grilled pork loin, Chorizo and bean stew, Hard cheese
Dry · Light-bodied · High acidity
Meaning 'village', Aldeia Branco is Howard's Folly's easy-drinking white, unoaked Arinto and Antão Vaz.
Pairs with: Grilled sardines, Green salad with cheese, Seafood rice
Dry · Full-bodied · Firm tannin · Medium acidity
A single-vineyard red from the Ravasqueira estate at Arraiolos, blending Touriga Nacional, Alicante Bouschet and Syrah under winemaker David Baverstock.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged cheese
Dry · Medium-bodied · High acidity
The white counterpart to Vinha das Romãs, blending Antão Vaz, Arinto and Viognier from the Arraiolos estate's varied plantings.
Pairs with: Grilled white fish, Alentejo migas with pork, Fresh sheep's cheese
Dry · Full-bodied · Firm tannin · Medium acidity
Ravasqueira's top-tier Heritage bottling, a Touriga Nacional, Cabernet Sauvignon and Aragonez blend built for extended ageing.
Pairs with: Wild boar stew, Aged Alentejo cheese, Grilled Alentejo black pork
Dry · Medium-bodied · Medium tannin · Medium acidity
The flagship red of this seventeenth-century manor house estate on Évora's granitic soils, an Aragonez and Trincadeira blend.
Pairs with: Grilled pork loin, Chorizo and bean stew, Hard cheese
Dry · Light-bodied · High acidity
An unoaked Antão Vaz and Arinto white made for early drinking at the Peramanca estate.
Pairs with: Grilled sardines, Green salad with cheese, Seafood rice
Dry · Full-bodied · Firm tannin · Medium acidity
A single-varietal Touriga Nacional from Dorina Lindemann's Montemor-o-Novo estate, which specialises in monovarietal Touriga bottlings.
Pairs with: Grilled Alentejo black pork, Wild boar stew, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity
The estate's top red, blending Touriga Nacional with Touriga Franca and Tinta Barroca and holding it two years in French oak; a limited release of around 3,000 bottles.
Pairs with: Wild boar stew, Aged Alentejo cheese, Grilled Alentejo black pork
Dry · Full-bodied · Firm tannin · Medium acidity
Powerful aromas of perfectly ripe red and black fruit, subtle spice notes, a slight touch of forest and a distinct vegetal freshness; concentrated on the palate, with structure and good volume, luscious and glycerine-rich, velvety texture with well-balanced tannins and acidity, well-integrated oak and a long, sophisticated finish.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged Serra da Estrela cheese
Dry · Full-bodied · Firm tannin · Medium acidity
The estate's standard-label red, sitting below the Rótulo Dourado tier but sharing its structured, concentrated house style.
Pairs with: Grilled Alentejo black pork, Wild boar stew, Aged cheese
Dry · Medium-bodied · Medium tannin · Medium acidity
Quinta do Mouro's more accessible second label, an Aragonez and Trincadeira blend for earlier drinking than the estate's flagship tiers.
Pairs with: Grilled pork loin, Chorizo and bean stew, Hard cheese
Dry · Full-bodied · Firm tannin · Medium acidity
Made using gravity rather than pumps, this Aragonez, Alicante Bouschet and Syrah blend is Quinta do Quetzal's flagship red from its schist-slope vineyard.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged cheese
Dry · Medium-bodied · High acidity
A single-varietal Antão Vaz from Quinta do Quetzal's gravity-fed winery, part barrel-fermented for texture.
Pairs with: Grilled white fish, Alentejo migas with clams, Fresh sheep's cheese
Dry · Full-bodied · Firm tannin · Medium acidity
The Reynolds family's flagship red from their Arronches estate on the Serra de São Mamede slopes, planted with Alicante Bouschet since the 1850s.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity
A reserve-tier red named for a member of the Reynolds family, more concentrated than the flagship Glória Reynolds bottling.
Pairs with: Wild boar stew, Aged Alentejo cheese, Grilled Alentejo black pork
Dry · Medium-bodied · Medium tannin · Medium acidity
A more accessible everyday red from the Reynolds family, named for another family member, blending Trincadeira and Aragonez.
Pairs with: Grilled chourico, Bean stew, Roast chicken
Dry · Full-bodied · Firm tannin · Medium acidity
Ribafreixo's flagship red from a Vidigueira property consolidated from 28 abandoned plots, an Aragonez and Alicante Bouschet blend.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity
The flagship red of this Monsaraz estate farmed by the same family since 1820, made by winemaker Susana Esteban from Touriga Nacional, Aragonez and Castelão.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged cheese
Dry · Medium-bodied · High acidity
A Roupeiro, Arinto and Viognier blend from the estate's Monsaraz vineyards, part barrel-fermented for texture.
Pairs with: Grilled white fish, Alentejo migas with clams, Fresh sheep's cheese
Dry · Medium-bodied · Medium tannin · High acidity
São Lourenço do Barrocal's clay-amphora bottling, made in the Reguengos-Monsaraz talha tradition alongside the estate's oak-aged range.
Pairs with: Ensopado de borrego (lamb stew), Alentejo bread soup (açorda), Grilled octopus
Dry · Full-bodied · Firm tannin · Medium acidity
Sovibor's flagship red, an Aragonez, Trincadeira and Alicante Bouschet blend from this Borba producer formed in a 1968 merger.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged cheese
Dry · Medium-bodied · Medium tannin · Medium acidity
Sovibor's second label, an approachable Castelão and Trincadeira blend for everyday drinking.
Pairs with: Grilled chourico, Bean stew, Roast chicken
Dry · Full-bodied · Firm tannin · Medium acidity
Susana Esteban's flagship red from old Serra de São Mamede vines at Alegrete, built around Alicante Bouschet for structure and depth.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged cheese
Dry · Medium-bodied · Medium tannin · Medium acidity
Fresh, fruity and elegant with a subtle floral touch; soft and velvety, balanced with vibrant freshness, elegant and polished with good ageing potential.
Pairs with: Grilled pork loin, Chorizo and bean stew, Hard cheese
Dry
A red field-blend from a Serra de São Mamede vineyard, aged in French oak by Susana Esteban.
Pairs with: Alentejo black pork secretos, Grilled lamb chops, Aged sheep's cheese
Dry · Medium-bodied · High acidity
A natural, minimal-intervention talha white from owner-winemaker Alexandre Frade's Vila de Frades cellar.
Pairs with: Grilled white fish, Alentejo bread soup (açorda), Fresh sheep's cheese
Dry · Medium-bodied · Low tannin · High acidity
Made from old, rarely bottled Alentejo varieties (castas antigas) with skin contact in clay, giving an orange-wine texture unusual for the region.
Pairs with: Grilled octopus, Alentejo migas, Aged sheep's cheese
Dry · Medium-bodied · Medium tannin · High acidity
Named for a local chapel, this Trincadeira and Aragonez red carries the savoury, mineral edge typical of Alexandre Frade's clay-fermented wines.
Pairs with: Ensopado de borrego (lamb stew), Alentejo bread soup (açorda), Grilled octopus
Dry · Full-bodied · Firm tannin · Medium acidity
The core red of this biodynamically farmed estate near Igrejinha, an Aragonez, Trincadeira and Cabernet Sauvignon blend from granitic soils.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity
Tapada de Coelheiros' top-tier Garrafeira, a Cabernet Sauvignon and Aragonez blend from the Leonilde vineyard aged 18 months in French oak; deep ruby with black pepper and ripe forest fruit, structured and long.
Pairs with: Wild boar stew, Aged Alentejo cheese, Grilled Alentejo black pork
Dry · Full-bodied · Firm tannin · High acidity
Old-vines flagship from parcels planted in 1901 and 1903 on the Serra de São Mamede slopes, among the oldest continuously farmed vines in the Portalegre sub-region.
Pairs with: Alentejo black pork secretos, Wild boar stew, Aged sheep's cheese
Dry · Full-bodied · High acidity
An old-vines white from the same historic 1901/1903 parcels as the estate's red, blending Fernão Pires, Arinto and the rare Alva grape.
Pairs with: Grilled swordfish, Alentejo migas with pork, Aged sheep's cheese
Dry · Medium-bodied · Medium tannin · High acidity
A more accessible reserve tier from Tapada do Chaves, sitting below the old-vines flagship but sharing the estate's fresh, high-acid Portalegre style.
Pairs with: Grilled pork loin, Chorizo and bean stew, Hard cheese
Dry · Full-bodied · Firm tannin · Medium acidity
Tiago Cabaço's flagship red from Quinta da Berlica, a Syrah, Touriga Nacional and Alicante Bouschet blend.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged cheese
Dry · Medium-bodied · High acidity
A single-varietal Encruzado, a grape more associated with the Dão, grown by Tiago Cabaço at Quinta da Berlica in Estremoz.
Pairs with: Grilled white fish, Alentejo migas with clams, Fresh sheep's cheese
Dry · Full-bodied · Firm tannin · Medium acidity
The flagship red of this Monforte wine hotel, made with marble lagares for foot treading and a Touriga Nacional, Aragonez and Alicante Bouschet blend.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged cheese
Dry · Medium-bodied · High acidity
Described by the estate as its signature white blend, pairing Arinto with the more Atlantic-leaning Alvarinho for a crisp, aromatic style.
Pairs with: Grilled sardines, Seafood cataplana, Fresh sheep's cheese
Dry · Full-bodied · Firm tannin · Medium acidity
A varietal pairing of Alicante Bouschet with the rarer Tinta Miúda, made using the estate's marble lagares.
Pairs with: Wild boar stew, Aged Alentejo cheese, Grilled Alentejo black pork
Dry · Medium-bodied · Medium tannin · High acidity
A talha red from XXVI Talhas' revival project at Vila Alva, made in one of the twenty-six antique clay and cement vessels the project works with.
Pairs with: Ensopado de borrego (lamb stew), Alentejo bread soup (açorda), Grilled octopus
Dry · Medium-bodied · Medium tannin · High acidity
Named for the winemaker whose memory the project honours, this Aragonez and Alicante Bouschet talha red is XXVI Talhas' core red bottling.
Pairs with: Alentejo black pork presa, Wild mushroom dishes, Aged sheep's cheese
Dry · Full-bodied · Medium tannin · High acidity
A single-vessel (talha unica) selection bottled from just one of the project's vessels - twenty-two clay talhas and four reinforced concrete - rather than blended across the cellar.
Pairs with: Alentejo black pork presa, Wild boar with chestnuts, Aged Alentejo cheese
Dry · Medium-bodied · Medium tannin · Medium acidity
Fitapreta's everyday red, meaning 'hunch' in Portuguese, a juicy Aragonez, Trincadeira and Alicante Bouschet blend from old vines around Évora.
Pairs with: Grilled chourico, Alentejo tomato salad, Roast chicken
Dry · Light-bodied · High acidity
The white counterpart to Palpite Tinto, an Arinto and Perrum blend made fresh and unoaked from old Évora-area vines.
Pairs with: Grilled fresh fish, Green salad with cheese, Seafood rice
Dry · Medium-bodied · High acidity
A minimal-intervention white made from ancestral Alentejo varieties Arinto, Perrum and Folgazão, with brief skin contact for texture.
Pairs with: Grilled octopus, Alentejo migas, Aged sheep's cheese
Dry · Medium-bodied · Medium tannin · Medium acidity
A single-varietal Castelão, a grape more associated with Setúbal and Ribatejo, grown on Fitapreta's old Alentejo vines for a juicy, savoury red.
Pairs with: Grilled sardines with peppers, Alentejo bean stew, Charcuterie board
Dry · Medium-bodied · Medium tannin · High acidity
The name translates to 'the Touriga goes naked': a deliberately unoaked single-varietal Touriga Nacional meant to show the grape's aromatics without wood influence.
Pairs with: Grilled quail, Herb-roasted chicken, Fresh sheep's cheese
Dry · Full-bodied · Medium tannin · Medium acidity
Named for the Brazilian emigrants (Paulistas) who returned to build grand houses near Évora, this field-blend red draws on rare Alentejo varieties including Grand Noir.
Pairs with: Alentejo black pork presa, Wild mushroom risotto, Aged Alentejo cheese
Dry · Light-bodied · Low tannin · Medium acidity
A rare single-varietal bottling of Moreto, a light-skinned, low-tannin red grape traditionally used for early-drinking wines in the eastern Alentejo.
Pairs with: Grilled sardines, Charcuterie board, Fresh tomato and bread salad
Dry · Light-bodied · Low tannin · Medium acidity
A single-varietal bottling of Tinta Carvalha, another rare Alentejo red grape Fitapreta works to preserve from old field-blend vineyards.
Pairs with: Grilled chourico, Bean stew, Fresh cheese
Dry · Full-bodied · Firm tannin · Medium acidity
Adega Mayor's top red, named for the estate's founder, a Touriga Nacional, Aragonez and Cabernet Sauvignon blend built for structure.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged sheep's cheese
Dry · Medium-bodied · Medium tannin · Medium acidity
A second-tier red from Adega Mayor, blending Aragonez and Touriga Nacional for an approachable, mid-weight style.
Pairs with: Grilled pork loin, Chorizo and bean stew, Hard cheese platter
Dry · Full-bodied · Firm tannin · Medium acidity
Part of Adega Mayor's Solista (soloist) single-varietal series, this Touriga Nacional shows the grape's violet aromatics on Campo Maior's soils under winemaker Paulo Laureano.
Pairs with: Grilled Alentejo black pork, Wild boar stew, Aged cheese
Dry · Full-bodied · Medium acidity
A single-varietal Viognier from Adega Mayor's Solista series, showing the grape's characteristic stone-fruit weight and floral lift.
Pairs with: Grilled swordfish, Roast chicken with apricot, Soft cheese
Dry · Medium-bodied · Medium tannin · Medium acidity
Adega Mayor's entry-tier red, named for the whitewashed (caiado) Alentejo farmhouse style, an easy Aragonez and Trincadeira blend.
Pairs with: Grilled chourico, Bean stew, Charcuterie board
Dry · Full-bodied · Firm tannin · Medium acidity
The Soares family's flagship red, named for the women (Marias) of the family, an Aragonez, Touriga Nacional and Syrah blend built for structure and ageing.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged Serra da Estrela cheese
Dry · Full-bodied · High acidity
The white counterpart to the estate's flagship, an Antão Vaz, Verdelho and Arinto blend with part-barrel texture.
Pairs with: Grilled sea bass, Alentejo migas with clams, Fresh sheep's cheese
Dry · Medium-bodied · Medium tannin · Medium acidity
The estate's second red label, an approachable Aragonez, Syrah and Touriga Nacional blend for earlier drinking than the flagship Marias.
Pairs with: Grilled pork loin, Chorizo and bean stew, Hard cheese
Dry · Light-bodied · High acidity
A fresh, unoaked Antão Vaz and Roupeiro blend, the entry-tier white from Malhadinha Nova.
Pairs with: Grilled sardines, Green salad with cheese, Seafood rice
Dry · Light-bodied · High acidity
A pale, crisp rosé made by direct pressing of Aragonez and Touriga Nacional for a fresh, summer style.
Pairs with: Grilled prawns, Alentejo tomato salad, Fresh goat cheese
Dry · Medium-bodied · High acidity
A traditional-method sparkling rosé made from red Alentejo grapes without dosage, giving a dry, savoury style unusual for the region.
Pairs with: Oysters, Alentejo charcuterie, Fried fish (peixinhos da horta)
Dry · Full-bodied · Firm tannin · Medium acidity
A single-varietal Touriga Nacional from the estate's Albernoa vineyards, part of Malhadinha's series of monovarietal bottlings.
Pairs with: Grilled Alentejo black pork, Wild boar stew, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity
Rocim's top-tier red, an Alicante Bouschet, Aragonez and Touriga Nacional blend from the Cuba-Vidigueira estate, built for structure and ageing.
Pairs with: Alentejo black pork secretos, Slow-roasted lamb, Aged sheep's cheese
Dry · Full-bodied · High acidity
Rocim's top white, a barrel-fermented Antão Vaz and Arinto blend with more weight and ageing potential than the estate's everyday whites.
Pairs with: Grilled swordfish, Alentejo migas with pork, Aged sheep's cheese
Dry · Full-bodied · Firm tannin · Medium acidity
Named for the little owl (olho de mocho) found on the estate, this mid-tier red blends Aragonez, Trincadeira and Alicante Bouschet for a structured, food-friendly style.
Pairs with: Chorizo and black pudding, Bean and pork stew, Manchego-style hard cheese
Dry · Medium-bodied · Medium tannin · High acidity
Rocim's amphora-fermented red, made in the traditional Vidigueira talha method, with a savoury, mineral edge distinct from the estate's oak-aged wines.
Pairs with: Ensopado de borrego (lamb stew), Grilled octopus, Alentejo bread soup (açorda)
Dry · Medium-bodied · High acidity
A white counterpart to Rocim's talha reds, Antão Vaz and Roupeiro fermented in clay amphorae for a textured, savoury white.
Pairs with: Grilled white fish, Alentejo bread soup (açorda), Fresh sheep's cheese
Dry · Medium-bodied · Medium tannin · Medium acidity
Rocim's organic-farmed, indigenous-varieties red, made with minimal intervention from Aragonez, Trincadeira and Alicante Bouschet.
Pairs with: Grilled chourico, Bean stew, Alentejo tomato salad
Dry · Light-bodied · Low tannin · High acidity
A youthful, early-release talha wine meant to be drunk soon after bottling, showing the fresh, juicy side of the amphora method rather than its savoury, aged register.
Pairs with: Grilled sardines, Charcuterie board, Alentejo bread soup (açorda)
Dry · Full-bodied · Firm tannin · Medium acidity
Cortes de Cima's flagship single-varietal Syrah, now in its 17th edition, showing the estate's warm-climate ripeness with peppery spice and dark fruit depth.
Pairs with: Grilled lamb chops, Alentejo black pork secretos, Aged sheep's cheese
Dry · Full-bodied · Firm tannin · Medium acidity
Described by the estate as the second generation of its Reserve Cuvée, drawn from granite and limestone parcels for a structured, Syrah-forward red.
Pairs with: Grilled chorizo and black pudding, Bean and pork stew, Hard sheep's cheese
Dry · Medium-bodied · Medium tannin · Medium acidity
Described by the estate as a timeless classic, a blend of freshness and elegance for a new Alentejo; Cortes de Cima's everyday red.
Pairs with: Grilled sardines with roasted peppers, Pizza, Alentejo tomato and bread salad
Dry · Light-bodied · High acidity
Described by the estate as a manifesto of the coastal Alentejo terroir in its purest, most elegant form: a fresh, direct white built for early drinking.
Pairs with: Grilled fresh sardines, Green salad with goat cheese, Seafood cataplana
Dry · Medium-bodied · High acidity
Sourced from coastal vineyards three kilometres from the Atlantic, Salino Branco shows a saline, mineral-driven character distinct from the estate's inland bottlings.
Pairs with: Grilled octopus, Oysters, Fish stew
Dry · Medium-bodied · Medium tannin · High acidity
The red Salino carries the same coastal, saline freshness as its white counterpart, with higher acidity than Cortes de Cima's inland reds.
Pairs with: Grilled tuna, Herb-roasted chicken, Grilled octopus with chorizo
Dry · Full-bodied · Firm tannin · Medium acidity
A single-vintage selection from Cortes de Cima's oldest vines, 70 years old at planting, made only when the fruit merits a standalone bottling.
Pairs with: Alentejo black pork presa, Wild boar with chestnuts, Aged Alentejo cheese
Dry · Full-bodied · Firm tannin · Medium acidity
João Portugal Ramos' flagship red from the Vila Santa estate, an Aragonez, Trincadeira, Alicante Bouschet and Cabernet Sauvignon blend with ripe, structured dark fruit.
Pairs with: Grilled Alentejo black pork, Slow-roasted lamb shoulder, Aged Serpa cheese
Dry · Full-bodied · Firm tannin · Medium acidity
An old-vines selection from the Marquês de Borba range, sourced from parcels of low-yielding, decades-old field-blend vines for extra concentration.
Pairs with: Wild boar stew, Alentejo black pork presa, Aged Alentejo cheese
Dry · Medium-bodied · Medium tannin · Medium acidity
The estate-named Vila Santa Reserva blends Aragonez and Trincadeira with Syrah and Cabernet Sauvignon for a rounder, more immediate style than the Marquês de Borba tier.
Pairs with: Grilled pork loin, Chorizo and bean stew, Manchego-style hard cheese
Dry · Full-bodied · High tannin · Medium acidity
João Portugal Ramos' top-tier icon wine, an Alicante Bouschet, Touriga Nacional and Cabernet Sauvignon blend built for long ageing in new French oak.
Pairs with: Alentejo black pork secretos, Venison with red wine jus, Aged hard cheese
Dry · Full-bodied · Firm tannin · Medium acidity
Intense garnet colour with aromas of spicy black fruit, plum jam and ripe olives over a stemmy, minty hallmark; the estate's benchmark long-cellared red from the Carrapetos and Dourada vineyards.
Pairs with: Ensopado de borrego (Alentejo lamb stew), Aged Serra da Estrela cheese, Wild boar with chestnuts
Dry · Full-bodied · Firm tannin · Medium acidity
A rare single-tonel selection of the Mouchão blend, released only in exceptional years, with the estate's spicy dark fruit and firm structure intensified by extra time in cask.
Pairs with: Game stew with wild mushrooms, Alentejo black pork presa, Dark chocolate and dried fig cake
Dry · Medium-bodied · Medium tannin · Medium acidity
Mouchão's second red label, softer and earlier-drinking than the flagship, built from the same Trincadeira, Aragonez and Alicante Bouschet family of grapes.
Pairs with: Grilled chourico, Roast chicken, Alentejo tomato and bread salad
Dry · Medium-bodied · High acidity
A fresh, unoaked white from Mouchão's Antão Vaz, Arinto and Verdelho vines, made for early drinking.
Pairs with: Grilled white fish, Alentejo cheese and olives starter, Vegetable açorda
Dry · Medium-bodied · Medium tannin · Medium acidity
Mouchão's entry-level red, a Trincadeira and Aragonez blend made for immediate, everyday drinking.
Pairs with: Grilled linguica, Bean stew, Hard cheese platter
Dry · Light-bodied · High acidity
A light, crisp Roupeiro and Arinto blend made for everyday drinking, without oak contact.
Pairs with: Grilled sardines, Green salad with local cheese, Seafood rice
Dry · Full-bodied · Firm tannin · Medium acidity
Esporão's flagship red blend, built around Aragonez and Trincadeira with Cabernet Sauvignon and Alicante Bouschet for structure; ripe dark fruit and firm, cellar-worthy tannins in the house style.
Pairs with: Grilled porco preto (black Iberian pork), Aged Alentejo sheep cheese, Slow-roasted lamb
Dry · Medium-bodied · High acidity
Antão Vaz-led white with Arinto and Roupeiro for lift; partial oak fermentation gives texture over the estate's characteristic citrus-and-stone-fruit freshness.
Pairs with: Grilled sea bass, Alentejo migas with clams, Fresh sheep's cheese (queijo fresco)
Dry · Medium-bodied · Medium tannin · Medium acidity
Esporão's everyday red, an Aragonez, Trincadeira and Syrah blend built for immediate, fruit-forward drinking.
Pairs with: Alentejo migas, Grilled chicken, Chorizo and charcuterie board
Dry · Medium-bodied · Medium tannin · High acidity
Esporão revived the ancient Alentejo clay-amphora method for this cuvée: unfined, unfiltered Aragonez and Trincadeira with a savoury, mineral edge from talha ageing.
Pairs with: Ensopado de borrego (lamb stew), Grilled octopus, Alentejo bread soup (açorda)
Dry · Full-bodied · Firm tannin · Medium acidity
A single-varietal expression of Touriga Nacional grown on the Reguengos estate, showing the grape's characteristic violet aromatics over a firm, full-bodied frame.
Pairs with: Grilled Alentejo black pork secretos, Wild boar stew, Aged São Jorge cheese
Dry · Medium-bodied · Medium tannin · Medium acidity
Esporão's high-volume second label, an easy-drinking Aragonez, Trincadeira and Cabernet Sauvignon blend for weeknight pours.
Pairs with: Grilled sardines, Pizza, Bean and chourico stew
This tour is about two very important products for the Alentejo region: wine and cork. Come and discover the process from cork harvesting to the final bottle of wine. ...
Taste award-winning wines, learn from local winemakers, and immerse yourself in the authentic Portuguese wine tradition. Includes a visit to the winery and a tasting o...
Discover Alentejo’s timeless charm with a visit to UNESCO-listed Évora, medieval Monsaraz, a local wine tasting, and breathtaking views from Cristo Rei overlooking Lis...
Peak wine-travel season in Alentejo is spring through autumn, with harvest the standout window.
classified-growth and grand-cru estates require booking days to weeks ahead; smaller family domaines often take walk-ins midweek.
most estates open 10:00 to 17:00 by appointment, often closed Sunday and Monday.
tipping is not expected at tastings; buying a bottle from the cellar door is the customary thank-you.
Ask the next local you meet what they would order. Alentejo rewards trust.
