Every cuvée worth knowing in Dão: taste, food pairings, history and tags to find your match.
Every cuvée worth knowing in Dão. 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 · Medium-bodied · Medium tannin · High acidity · Rustic
The estate's five-grape house red: wild blackcurrant and pine leaves over a vanilla note from the oak, generous and still astringent in youth.
Pairs with: Chanfana de cabra, Grilled chouriço, Queijo Serra da Estrela curado
Dry · Medium-bodied · High acidity · Refreshing
A classic unoaked Dão white: floral and citric on the nose, lime and lemon leading, fresh and structured enough to age four or five years.
Pairs with: Bacalhau assado com batata a murro, Grilled sardines, Shellfish rice
Dry · Full-bodied · Firm tannin · High acidity · Bold
A single-vineyard field blend from the Peach Tree parcel where every variety is interplanted: deep, blackcurrant-and-pine scented, with oak-given vanilla and chocolate.
Pairs with: Cabrito assado no forno, Wild boar stew, Beef rib on the grill
Dry · Full-bodied · High acidity · Elegant · Contemplative
Barrel-fermented Encruzado with a fifth left unoaked: the wood is visible but folded into citrus and tropical fruit, and the finish runs very long.
Pairs with: Roast monkfish with garlic, Arroz de pato, Spicy prawn dishes
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Two years in barrel by variety before blending, dark and spicy, with cocoa and vanilla behind blackcurrant and pine.
Pairs with: Leitão da Bairrada, Roast partridge, Aged Serra da Estrela cheese
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
A two-grape cuvée made only when Touriga Nacional and Jaen taste most like Dão in a given year: floral, light-fruited, with the oak kept deliberately tenuous.
Pairs with: Roast chicken with piri-piri, Feijoada à transmontana, Mushroom rice
Dry · Full-bodied · Firm tannin · High acidity · Bold
Varietal Touriga Nacional in large-format French oak: violets and pine needles over red fruit, with chocolate from the wood and firm tannin under it.
Pairs with: Grilled lamb chops, Duck confit, Dark chocolate torte
Dry · Full-bodied · High acidity · Elegant · Contemplative
Half-barrel, half-tank Encruzado: elegant fruit with a touch of resin, freshness first and then the structure and length that made this bottling a Dão benchmark.
Pairs with: Bacalhau com natas, Grilled octopus, Prawn curry
Dry · Medium-bodied · Low tannin · Medium acidity · Easygoing
Unoaked varietal Jaen with a seven-day maceration: spice, cassis, plum and blackberry, and tannins that are present but notably soft.
Pairs with: Roast pork loin, Charcuterie board, Mushroom and chestnut stew
Dry · Medium-bodied · Medium tannin · High acidity · Fruity
Varietal Alfrocheiro without wood: a clear ruby wine of strawberry and wildflower scent, refreshing acidity and a dry, generous finish.
Pairs with: Grilled quail, Tomato and chouriço rice, Soft sheep's cheese
Dry · Light-bodied · Racy acidity · Refreshing
Varietal Cerceal Branco, the sharpest of the estate's whites: acid-fruit aromatics, light bodied and taut, in the line of classic Dão whites.
Pairs with: Oysters, Ameijoas à Bulhão Pato, Fried whitebait
Dry · Medium-bodied · Medium tannin · Medium acidity · Savoury
Varietal Tinta Roriz with a grenadine cast: blackberry and mulberry fruit with a vanilla edge, and tannin, body and acidity held in even balance.
Pairs with: Roast veal, Cozido à portuguesa, Manchego-style hard cheese
Dry · Refreshing
Varietal Bical from Quinta dos Roques, one of the rarer single-variety whites the estate bottles from its Abrunhosa do Mato vineyards.
Pairs with: Grilled sea bass, Clams with white wine, Salad of tomato and fresh cheese
Dry · Savoury
Rare varietal Tinto Cão from Quinta dos Roques, one of the estate's single-variety bottlings from the Abrunhosa do Mato vineyards.
Pairs with: Roast kid with rosemary, Smoked ham, Hard mountain cheese
Dry · Medium-bodied · Low tannin · Medium acidity · Easygoing
The Jaen-led second label of Quinta dos Roques: wild berries and pine needles, supple in the mouth, with only a tenth of the blend barrel aged.
Pairs with: Grilled pork ribs, Pasta with tomato and sausage, Roast chicken
Dry · Light-bodied · High acidity · Refreshing
Malvasia Fina led and unoaked: a light straw wine with strong floral and citric aromatics and a smooth, fresh palate meant for early drinking.
Pairs with: Prawn rissóis, Steamed clams, Sea bream baked with lemon
Dry · Light-bodied · High acidity · Refreshing · Fruity
Light pink and dry, an Alfrocheiro and Jaen rosé whose intense strawberry and cassis bouquet sits on a fresh, structured palate.
Pairs with: Grilled prawns, Chicken salad, Charcuterie and olives
Dry · Medium-bodied · Medium tannin · High acidity · Fruity
Unoaked varietal Touriga Nacional from the Correio vineyard, first made in 2023: floral and berry scented with the astringency of youth.
Pairs with: Barbecued lamb skewers, Sausage and bean stew, Semi-cured cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Bold
Brick-edged red with very ripe red fruit, cassis and blackberry lifted by black pepper, and cocoa and vanilla from nine months in French oak.
Pairs with: Roast lamb shoulder, Chouriço assado, Mushroom risotto
Dry · Full-bodied · Firm tannin · Medium acidity · Elegant
Garnet with violet reflections: blackberry and blueberry with menthol and fine spice, velvety and intense in the mouth with a mineral close.
Pairs with: Grilled beef picanha, Venison stew, Aged cow's milk cheese
Dry · Medium-bodied · Medium tannin · Medium acidity · Elegant
Varietal Jaen from a strict selection: raspberry and light blueberry with cinnamon and clove, velvety tannins and a balsamic, pine-scented close.
Pairs with: Roast suckling goat, Duck rice, Roast chestnuts and cured ham
Dry · Full-bodied · Medium tannin · Medium acidity · Elegant
A deep, elegant nose and a mouth the estate describes as round and harmonious, with the structure and balance of a small-lot Alfrocheiro Reserva.
Pairs with: Braised oxtail, Pork cheeks in red wine, Cured Serra da Estrela cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Garnet with violet reflections: blackberry and blueberry with menthol and bergamot, velvety and grand in the mouth, with a long mineral close.
Pairs with: Dry-aged ribeye, Roast partridge with cabbage, Bitter chocolate
Dry · Medium-bodied · High acidity · Refreshing · Elegant
Straw-citrine Encruzado with Malvasia Fina, barrel fermented with bâtonnage: orange blossom, pear and lime beside a fine vanilla note.
Pairs with: Grilled sea bass, Chicken with lemon and herbs, Goat's cheese salad
Dry · Full-bodied · High acidity · Contemplative · Elegant
Straw yellow with green tints, rich floral aromatics of orange flower and lemon verbena over wet granite, and a mineral, almost saline palate.
Pairs with: Roast turbot, Salt cod with chickpeas, Veal escalope with lemon
Dry · Contemplative
Old-vine Encruzado from Quinta do Soito, partly barrel aged with bâtonnage, in the estate's Reserva tier.
Pairs with: Baked hake with olive oil, Seafood açorda, Roast poultry
Dry · Full-bodied · High acidity · Elegant · Contemplative
Citrine with straw tints: lime blossom and orange flower over peach, mango and papaya, with a velvety, mineral palate and a long refined close.
Pairs with: Poultry in a rich sauce, Intensely flavoured fish, Cured cheeses
Dry · Light-bodied · High acidity · Refreshing · Fruity
Raspberry-coloured with salmon tints, a very fine nose of wild blackberry and violet completed by citrus, and a fresh, notably persistent palate.
Pairs with: Grilled octopus salad, Sushi and sashimi, Tomato and watermelon salad
Dry · Light-bodied · Racy acidity · Festive · Refreshing
A blanc de noirs from red grapes with crisp, well-integrated mineral acidity, a delicate and lively mousse and a notably persistent finish.
Pairs with: Oysters, Fried salt cod cakes, Presunto
Dry · Medium-bodied · High acidity · Refreshing · Elegant
Unwooded Encruzado from two Tondela parcels: lemon and ripe peach lifted by mango, with a pure, mineral palate textured by fine lees.
Pairs with: Shellfish, Light grilled fish, Green salad with citrus dressing
Dry · Full-bodied · Medium tannin · Medium acidity · Bold
Old-vine Touriga Nacional foot-trodden in granite and kept out of barrel: ripe blackberry and plum with violet, bergamot and warm spice.
Pairs with: Grilled beef, Roast lamb with rosemary, Hard sheep's cheese
Dry · Medium-bodied · Medium tannin · High acidity · Savoury
Five varieties co-fermented in one granite lagar and given eighteen unwooded months: mulberry and redcurrant with a cedar-leaf edge.
Pairs with: Chanfana, Grilled pork belly, Roast beetroot and lentils
Dry · Medium-bodied · High acidity · Refreshing
A single-parcel white field blend, half Encruzado: orange blossom, lemon and peach with a mineral edge, grapefruit and green pineapple behind.
Pairs with: Ceviche, Grilled squid, Chicken with lemon
Dry · Light-bodied · High acidity · Refreshing · Fruity
Pale red in colour, floral with strawberry and raspberry, dry on the palate with a well present natural acidity and a redcurrant close.
Pairs with: Grilled prawns, Tomato and tuna salad, Serrano-style cured ham
Dry · Rustic
Varietal Alfrocheiro from the muro plot at Quinta Grande, foot trodden in granite and aged eleven months in steel.
Pairs with: Roast kid, Grilled pork with bay, Mushrooms on toast
Dry · Elegant
Barrel-influenced white from the original block of the Vinha do Laranjal at Quinta das Queimas, half Encruzado.
Pairs with: Roast cod with olive oil, Chicken in a cream sauce, Grilled langoustine
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
From centenarian vines: sour cherry and floral Touriga notes with chocolate, vanilla and toast, and a polished, mentholated palate.
Pairs with: Roast beef rib, Hare stewed in red wine, Aged hard cheese
Dry · Full-bodied · High acidity · Contemplative · Elegant
Elegant and citric, orange peel and tangerine over a light wood note, with a savoury, structured, mineral palate from centenarian vines.
Pairs with: Roast monkfish, Duck breast with orange, Aged Serra da Estrela cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
A heady varietal Touriga: tulip, bergamot and tangerine over eucalyptus and cigar box, with an opulent, ripe-tannined palate.
Pairs with: Slow-roasted shoulder of beef, Wild boar with juniper, Blue cheese
Dry · Full-bodied · High acidity · Elegant · Contemplative
A fine-nosed Encruzado of white peach, pear and yellow apple with a buttery lactic edge, unctuous and almost velvety on the palate.
Pairs with: Turbot in butter sauce, Roast pork loin with apple, Creamy mushroom pasta
Dry · Medium-bodied · Medium tannin · Medium acidity · Elegant
Complex and delicate varietal Alfrocheiro: raspberry, sour cherry and cranberry with rose and woodland flowers, and a fine, layered palate.
Pairs with: Roast partridge, Veal with wild mushrooms, Duck rillettes
Dry · Medium-bodied · Medium tannin · High acidity · Funky
A skin-contact white from old vines: dry straw and pungent spice over grape, lime and peach, with fine tannin and contained bitterness.
Pairs with: Moroccan tagine, Grilled sardines on bread, Hard goat's cheese
Dry · Medium-bodied · High acidity · Elegant
A wood-marked but fine white from centenarian vines: peach, plum and elderflower with sweet vanilla, layered and elongated on the palate.
Pairs with: Baked cod with cream, Roast guinea fowl, Pear and blue cheese salad
Dry · Medium-bodied · High acidity · Refreshing · Savoury
A herbal, mineral rosé: wild blackberry and green strawberry with cut grass, basil and broken granite, dense and voluptuous in the mouth.
Pairs with: Grilled tuna steak, Tomato and basil salad, Charcuterie
Dry · Full-bodied · Medium tannin · Medium acidity · Elegant
Exuberant on the nose with black fruit, eucalyptus, cocoa and tobacco, then silky and fine on the palate after fifteen months in French oak.
Pairs with: Roast rack of lamb, Smoked brisket, Dark chocolate with sea salt
Dry · Bold
The Reserva red of Quinta dos Monteirinhos, the three principal Dão varieties with fifteen months in French oak.
Pairs with: Beef cheeks in red wine, Roast goat, Cured mountain cheese
Dry · Full-bodied · High acidity · Elegant · Contemplative
A fresh and complex barrel-aged Encruzado with citrus and mineral aromatics, balanced in acidity, volume and structure for a long life.
Pairs with: Grilled turbot, Roast chicken with lemon, Shellfish rice
Dry · Medium-bodied · High acidity · Refreshing
A fresh four-grape Dão white with touches of vanilla and the smell of fruit just off the tree, built for the table rather than the cellar.
Pairs with: Grilled sea bream, Salad of orange and olives, Fresh cheese and bread
Dry · Light-bodied · High acidity · Refreshing · Fruity
A dry, mineral and refreshing Touriga Nacional rosé with elegant red-fruit notes, named for the family's mother.
Pairs with: Grilled prawns with garlic, Chicken skewers, Melon with cured ham
Dry · Medium-bodied · High acidity · Festive · Refreshing
A blanc de noirs pressed straight off Touriga Nacional and Tinta Roriz, robust and delicate at once after a year on fine lees.
Pairs with: Oysters and lemon, Roast chicken, Salt cod fritters
Dry · Medium-bodied · High acidity · Refreshing
Half Encruzado and half Malvasia Fina, with a citrus-dominant nose carrying fresh fruit and light toasted nuances.
Pairs with: Grilled hake, Chicken piri-piri, Prawn salad
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Intense in very ripe red fruit with toasted and dried-fruit notes, the Grande Reserva red of a Nelas estate.
Pairs with: Roast suckling pig, Beef stew with chestnuts, Aged ewe's cheese
Dry · Elegant
Grande Reserva white from Quinta do Cerrado in Nelas, four fifths Encruzado with Malvasia Fina.
Pairs with: Baked cod, Seafood rice, Roast poultry
Dry · Light-bodied · High acidity · Festive
A brut sparkling from two red Dão varieties, floral on the nose with fresh fruit and toasted nuances.
Pairs with: Prawn croquettes, Smoked salmon, Fresh cheese and quince
Dry · Full-bodied · Firm tannin · High acidity · Rustic
The cooperative's Reserva: ruby coloured, fruity and attractive on the nose, intense in the mouth with the assertive tannins of its varieties.
Pairs with: Elaborate meat dishes, Enchidos, Hard cheeses
Dry · Medium-bodied · High acidity · Refreshing
Citrine yellow with a delicate but exuberant nose, and an intense, fresh palate carried by acidity and the character of the variety.
Pairs with: Grilled fish of the day, Shellfish, Roast chicken
Dry · Full-bodied · High tannin · Medium acidity · Bold
Deep ruby varietal Tinta Roriz with a fruity, attractive nose and a strong palate whose muscular tannins are the point of the wine.
Pairs with: Grilled beef with coarse salt, Lamb shank, Very hard cured cheese
Dry · Medium-bodied · Racy acidity · Savoury
Citrine yellow with an austere nose and a light touch of wood, and a palate the cooperative sums up as a white that tastes more than it smells.
Pairs with: Salt cod baked with onions, Grilled mackerel, Fried squid
Dry · Light-bodied · High acidity · Easygoing
Citrine and very delicately scented, almost enigmatic on the nose, soft and fresh in the mouth with the faintly sweet edge Bical carries.
Pairs with: Poached white fish, Vegetable soup with bread, Fresh sheep's cheese
Dry · Contemplative
The sixtieth anniversary red of the Penalva do Castelo cooperative, an old-vine field blend given fourteen months in vat and four years in bottle.
Pairs with: Roast beef, Game pie, Very old cheese
Dry · Full-bodied · Medium tannin · High acidity · Elegant
The estate's Reserva from Santar old vines: fruity and fine on the nose, balanced between body and acidity, with a harmonious and elegant finish.
Pairs with: Roast veal, Duck with figs, Semi-cured cheese
Dry · Contemplative
The Grande Reserva red of Quinta das Mestras in Santar, released in numbered limited editions from the estate's oldest vines.
Pairs with: Braised beef shin, Roast venison, Aged Serra da Estrela
Dry · Medium-bodied · High acidity · Refreshing · Elegant
Three white Dão varieties from Santar: a fruity, delicate nose and a fresh palate whose exuberant finish sits on a lightly acid, smooth texture.
Pairs with: Grilled sea bass, Chicken in white wine, Asparagus with olive oil
Dry · Medium-bodied · High acidity · Elegant · Refreshing
Citrine and aromatically complex: citrus, white blossom and tropical fruit with light wood, and a fresh, mineral palate with a long elegant close.
Pairs with: Grilled prawns, Baked white fish with herbs, Goat's cheese
Dry · Full-bodied · Medium tannin · High acidity · Bold
An intensely ripe-fruited varietal Alfrocheiro with forest-berry notes, structured and balanced, closing long and fresh at 14.5 percent.
Pairs with: Grilled beef, Pork with chestnuts, Cured cheese
Dry · Full-bodied · Medium tannin · High acidity · Elegant
Purple-red varietal Touriga Nacional, elegant and floral with violets, bergamot and cocoa, and a silky, enveloping tannin.
Pairs with: Roast lamb, Duck magret, Dark chocolate
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Deep red with forest fruit lifted by chocolate and coffee, highly structured and complex, the cooperative's flagship red.
Pairs with: Grilled beef ribs, Roast wild boar, Aged hard cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Intense garnet, with an aromatic balance between violet and rosemary alongside mocha and chocolate, long and powerful in the mouth.
Pairs with: Roast lamb with rosemary, Beef stew, Coffee-rubbed steak
Dry · Medium-bodied · High acidity · Refreshing
Citrine yellow with white orchard fruit and orange blossom, and a palate the cooperative sums up as mineral, fresh and balanced.
Pairs with: Grilled fish, Clams with coriander, Chicken salad
Dry · Medium-bodied · Low tannin · Medium acidity · Easygoing
Bright red in colour, with cherry and strawberry aromas, round and balanced in the mouth and vibrant at the finish.
Pairs with: Roast pork, Grilled sausages, Tomato-based pasta
Dry · Full-bodied · Medium tannin · Medium acidity · Savoury
Intense garnet with black forest fruit allied to cocoa and mocha, long and complex without losing balance or elegance.
Pairs with: Roast beef, Mushroom and beef pie, Cured cheese
Dry · Medium-bodied · High acidity · Fruity
Citrine, with exotic fruit and pineapple beside white orchard pear, and a balanced, fresh palate whose depth comes from a light barrel stage.
Pairs with: Grilled swordfish, Thai-style prawns, Pear and cheese plate
Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing
The cooperative's everyday ruby red: a fresh nose of red fruit and a balanced palate with more persistence than the price suggests.
Pairs with: Grilled chicken, Sausage and rice, Meat croquettes
Dry · Light-bodied · High acidity · Refreshing
Very citric and floral with a herbaceous edge and some minerality, then fresh and light in the mouth with balanced acidity.
Pairs with: Sardines on toast, Vegetable soup, Fresh cheese
Dry · Light-bodied · High acidity · Refreshing
Pale pink, with subtle notes of fresh red fruit, wild strawberry and raspberry wrapped in a light floral touch, and a soft finish.
Pairs with: Grilled prawns, Chicken and rice salad, Melon and ham
Dry · Light-bodied · High acidity · Festive
Bright citrine with a fine and persistent bead, and an elegant nose of green apple, citrus and toasted bread.
Pairs with: Oysters, Fried prawns, Egg custard tart
Dry · Medium-bodied · High acidity · Refreshing · Elegant
Bright citrine, with an elegant nose of orange blossom, lime and mango, and a palate carried by firm acidity, minerality and freshness.
Pairs with: Grilled squid, Salt cod salad, Green papaya salad
Dry · Light-bodied · High acidity · Refreshing · Fruity
Pale pink with salmon flecks, delicately scented with red and exotic fruit and a light floral note, fresh and gastronomic in the mouth.
Pairs with: Grilled octopus, Chicken with mango salsa, Cured ham
Dry · Full-bodied · Medium tannin · High acidity · Savoury
Ruby coloured, with red and blue fruit over woodland notes, voluminous in the mouth with a velvety structure and a long, fresh finish.
Pairs with: Roast pork with herbs, Mushroom and barley stew, Grilled lamb
Dry · Medium-bodied · Racy acidity · Festive · Elegant
Intensely citrine, with stone fruit and wet stone behind a delicate brioche note, elegant in the mouth with a fine bead and crisp acidity.
Pairs with: Oysters, Tempura vegetables, Aged cheese
Dry · Full-bodied · High acidity · Elegant · Contemplative
Golden citrine varietal Encruzado with ripe orange, exotic fruit and toast from fifteen months in French oak, full and mineral in the mouth.
Pairs with: Roast monkfish, Chicken with saffron, Aged cheese
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Purple-ruby with youthful flecks, complex on the nose with forest fruit, pine needles, resin and spice, long and structured in the mouth.
Pairs with: Roast venison, Beef Wellington, Aged Serra da Estrela
Dry · Full-bodied · High acidity · Contemplative · Elegant
A developed Encruzado: dried leaf, gunflint and wet stone opening into exotic fruit and forest notes, fresh and elegant with real persistence.
Pairs with: Roast poultry with mushrooms, Grilled turbot, Truffled risotto
Dry · Medium-bodied · Racy acidity · Refreshing · Elegant
The estate's monovarietal Encruzado from altitude: orange with mineral and forest touches over ripe mango and cherry, fresh with crisp acidity.
Pairs with: Grilled sea bream, Prawn and mango salad, Goat's cheese tart
Dry · Medium-bodied · High acidity · Refreshing
A red grape vinified white: bright citrine with pear, peach and melon and floral rose and wet-stone touches, mineral and firm in the mouth.
Pairs with: Grilled white fish, Pork with pear, Melon with cured ham
Dry · Full-bodied · Medium tannin · Medium acidity · Contemplative
A released-with-age varietal Touriga Nacional: violet, blackberry and cherry giving way to mushroom, forest floor, vanilla, cocoa and balsamics.
Pairs with: Roast game bird with mushrooms, Braised beef, Truffle pasta
Dry · Medium-bodied · High acidity · Refreshing · Elegant
The estate's house white: Bical's delicate florals against the purity of Encruzado and the austerity of Cerceal Branco, linear and vibrant.
Pairs with: Grilled sea bass, Shellfish rice, Fresh goat's cheese
Dry · Medium-bodied · Medium tannin · High acidity · Savoury
Four varieties with distinct jobs: Tinta Roriz for structure, Jaen for bite, Alfrocheiro for minerality and Tinta Pinheira for forest aromatics.
Pairs with: Roast pork with bay, Mushroom and beef stew, Grilled chouriço
Dry · Light-bodied · High acidity · Refreshing · Elegant
A concrete-vinified rosé from Tinta Roriz planted between 400 and 500 metres, made for aromatic clarity and physical persistence.
Pairs with: Grilled sardines, Rice with vegetables, Cured ham
Dry · Full-bodied · High acidity · Elegant · Contemplative
The estate calls it firm and exuberant, with a silky texture, a linear structure and a marked depth: a wine of the present and the future.
Pairs with: Roast turbot, Chicken with cream and mushrooms, Aged sheep's cheese
Dry · Medium-bodied · Firm tannin · High acidity · Elegant
A rare high-altitude Alfrocheiro whose tannins the estate describes as firm but very delicate and structuring rather than heavy.
Pairs with: Roast poussin, Veal with wild herbs, Semi-cured cheese
Dry · Medium-bodied · Medium tannin · High acidity · Elegant
The cool altitude of the Dão pushes Jaen towards succulence, blue fruit and white spice, with allspice lifting fine, coated tannins.
Pairs with: Duck breast with spice rub, Grilled pork loin, Roast beetroot and goat's cheese
Dry · Full-bodied · Firm tannin · High acidity · Bold
Violets in the nose with the black spice and quartz-like wet granite of altitude, carried by the variety's natural acidity.
Pairs with: Roast lamb, Hare or venison, Aged Serra da Estrela
Dry · Full-bodied · High acidity · Contemplative · Elegant
Encruzado without filters, aged in concrete: complex, firm and whole, with a silky texture, granite minerality and a long, precise finish.
Pairs with: Grilled langoustine, Roast chicken with lemon, Salt cod with olive oil
Dry · Medium-bodied · High acidity · Refreshing · Elegant
The estate sums it up as floral, fresh and structured, the balance of the Dão in wine form, from granite plots and six months on fine lees.
Pairs with: Oven-baked codfish, Roast salmon or tuna, Pasta with pesto
Dry · Full-bodied · High acidity · Savoury
Around fifteen white varieties co-fermented from fifty-year-old vines: great body and structure with acidity the estate calls exactly to the point.
Pairs with: Oven-baked codfish, White meat, Pasta with cheese sauce
Dry · Medium-bodied · Medium tannin · High acidity · Savoury
A lot of many varieties from plots of different ages, heights and exposures, with aromas of forest and pine needles: a true Dão blend.
Pairs with: Roast beef, Duck rice, Soft cheeses
Dry · Full-bodied · Firm tannin · High acidity · Elegant
Touriga Nacional dominant and drawn from a fifty-year-old granite plot and a younger clay one: elegance, freshness and aromatic richness.
Pairs with: Goatling or lamb, Stewed or oven-cooked veal, Strong cheeses and spicy dishes
Dry · Full-bodied · Medium tannin · High acidity · Funky
Thirty local varieties, none of them Touriga Nacional, fermented spontaneously and given two unoaked years in tank.
Pairs with: Wild mushroom risotto, Game, especially poultry, Roast root vegetables
Dry · Savoury
A classic blend from several Casa da Passarella vineyards, Alfrocheiro with Touriga Nacional and Jaen, in the Abanico range.
Pairs with: Roast pork with garlic, Grilled steak, Cured cheese
Dry · Elegant
The white Abanico Reserva of Casa da Passarella, drawn from a wide range of indigenous varieties across several parcels.
Pairs with: Grilled fish, Prawn rice, Roast chicken
Dry · Savoury
More than 24 indigenous Dão varieties from a vineyard over ninety years old, bottled by Casa da Passarella as O Oenólogo.
Pairs with: Braised beef with root vegetables, Roast game bird, Mushrooms with garlic
Dry · Easygoing
The entry-level Dão red of Casa da Passarella, a Jaen-led blend of four Dão varieties.
Pairs with: Grilled sausages, Roast chicken, Tomato pasta
Dry · Refreshing
The entry-level white of Casa da Passarella, Encruzado with Malvasia Fina and Gouveio across several estate parcels.
Pairs with: Grilled sardines, Prawn salad, Vegetable quiche
Dry · Contemplative
Four centenarian parcels vinified with a minimalist cellar approach, part of Casa da Passarella's O Fugitivo range.
Pairs with: Slow-roast lamb, Game stew, Wild mushrooms
Dry · Medium-bodied · Racy acidity · Refreshing
The estate's own warning is the tasting note: the acidity of this Uva-Cão is striking, which is exactly why the variety was planted at the vineyard's edge.
Pairs with: Raw oysters, Ceviche, Fried fish
Dry · Funky · Savoury
A skin-contact white from Casa da Passarella, fermented on skins in concrete, reviving a technique the house used historically.
Pairs with: Spiced lamb kofta, Grilled mackerel, Hard cured cheese
Dry · Medium-bodied · Medium tannin · High acidity · Elegant
The estate praises Tinta Pinheira for aromatic delicacy allied to structure, and treats this bottling as an ancestral vinification revived.
Pairs with: Roast partridge, Pork with apple, Charcuterie
Dry · Festive · Elegant
Classic-method sparkling Baga from Casa da Passarella, reviving the sparkling trials the house ran in the 1930s and 1940s.
Pairs with: Oysters, Salt cod fritters, Presunto
Dry · Contemplative
Old-vine Touriga Nacional selected out of an eighty-year-old mixed parcel at Casa da Passarella, made from 2009 onward.
Pairs with: Roast beef rib, Venison, Aged Serra da Estrela
Dry · Elegant · Contemplative
The Villa Oliveira Encruzado of Casa da Passarella, from its Serra da Estrela slopes.
Pairs with: Roast turbot, Lobster with butter, Poultry with cream
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Intense ruby and very aromatic, with strawberry and raspberry over a light floral note, balanced and fresh with a soft, long finish.
Pairs with: Grilled pork, Roast chicken, Bean stew
Dry · Medium-bodied · Medium tannin · High acidity · Funky
A skin-contact white made in the old manner: white flowers, peach and apricot on a palate the estate calls perfectly balanced between ripeness and acidity.
Pairs with: Spiced chicken, Grilled octopus, Semi-cured cheese
Dry · Full-bodied · Medium tannin · High acidity · Elegant
The estate's flagship: very expressive flowers and fruit, good structure and fresh soft tannins, with a warm, aromatic and persistent finish.
Pairs with: Roast beef, Lamb with rosemary, Aged Serra da Estrela
Dry · Full-bodied · Medium tannin · High acidity · Elegant
A short, exact estate note: a perfumed nose of live, fresh fruit and a long, appealing finish.
Pairs with: Duck breast, Roast pork with herbs, Mushroom risotto
Dry · Full-bodied · Medium tannin · High acidity · Savoury
Ripe fruit on the nose, then structure and freshness in the mouth, closing warm and persistent.
Pairs with: Beef stew, Grilled lamb, Cured cheese
Dry · Full-bodied · Firm tannin · High acidity · Bold
Ruby with violet tints, red fruit with toast and smoke in a field where floral aromas dominate, lively and firmly built for the table.
Pairs with: Grilled beef, Smoked pork ribs, Aged cheese
Dry · Medium-bodied · Low tannin · Medium acidity · Easygoing
Garnet coloured, with elegant cherry and strawberry fruit well married to a spiced note from the wood, and tannins of great delicacy.
Pairs with: Roast pork belly, Charcuterie, Roast root vegetables
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Very ripe fruit reading as fine preserve, balanced against neatly drawn barrel notes, with a satin texture and dense, noble tannins.
Pairs with: Beef short rib, Chorizo and bean casserole, Manchego-style cheese
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Ruby red, fruity on the nose and delicate in flavour, with soft, full, delicate tannins in good balance with the acidity.
Pairs with: Roast quail, Grilled vegetables with goat's cheese, Pork sausages
Dry · Medium-bodied · Low tannin · High acidity · Easygoing
Great aromatic presence built on red fruit and fresh wild berries, light and appealing in the mouth in a young, uncomplicated style.
Pairs with: Grilled chicken, Pizza, Charcuterie and bread
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Concentrated garnet with purple flashes: high-toned violet and bergamot with plum and a soft balsamic trace, velvety and grand in the mouth.
Pairs with: Roast beef, Wild boar, Aged cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Elegant
Deep red with purple reflections: a delicate nose of black plum, bergamot and violet married to fine vanilla, cocoa and spice, full and round in the mouth.
Pairs with: Red meat and roasts, Roast goat, Cured cheese
Dry · Medium-bodied · High acidity · Refreshing · Elegant
Lime-green in the glass, delicately scented with lemon, grapefruit zest and white peach over mineral notes, dry and intense with lees-given volume.
Pairs with: Grilled sea bass, Clams with garlic, White peach and cheese salad
Dry · Light-bodied · High acidity · Refreshing · Fruity
Salmon pink, with a complex nose of plum and forest berries and a light, fresh mouth whose volume the estate calls well drawn.
Pairs with: Fish dishes, Shellfish, White meats
Dry · Full-bodied · Medium tannin · Medium acidity · Bold
Deep ruby, with ripe redcurrant, wild blackberry and preserve notes complicated by vanilla, praline and toast, round and broad in the mouth.
Pairs with: Red meat and roasts, Barbecued ribs, Blue cheese
Dry · Bold
Varietal Alfrocheiro from Quinta das Camélias on schist with granite outcrops, twelve months in French and American oak.
Pairs with: Roast lamb, Beef in red wine, Aged cheese
Dry · Contemplative · Bold
The Garrafeira of Quinta das Camélias, Touriga Nacional with Alfrocheiro, deep ruby with garnet edges at 15.2 percent.
Pairs with: Roast beef rib, Venison with juniper, Very aged cheese
Dry · Refreshing · Elegant
Varietal Encruzado from Quinta das Marias in Carregal do Sal, three months on fine lees with bâtonnage and no oak.
Pairs with: Grilled sea bream, Clams with coriander, Roast chicken
Dry · Contemplative
Barrel-fermented white Reserva from Quinta das Marias, half Uva Cão, under 3,000 bottles a year.
Pairs with: Roast monkfish, Poultry with cream, Aged cheese
Dry · Savoury · Elegant
The four-variety Reserva red of Quinta das Marias, twelve months in third and fourth-fill French Allier barrels.
Pairs with: Roast beef, Pork with chestnuts, Cured cheese
Dry · Bold · Contemplative
Touriga Nacional and Tinta Roriz co-fermented in granite lagares at Quinta das Marias, fourteen months in French oak.
Pairs with: Grilled beef, Roast game bird, Hard sheep's cheese
Dry · Elegant · Contemplative
Varietal Alfrocheiro Reserva from Quinta das Marias, whole-berry fermented then a year in 225 litre French oak.
Pairs with: Roast duck, Beef with wild mushrooms, Cured cheese
Dry · Bold · Contemplative
Varietal Touriga Nacional Reserva from Quinta das Marias, mostly second-fill French oak and around 4,000 bottles.
Pairs with: Roast beef rib, Venison, Aged Serra da Estrela
Dry · Refreshing
Varietal Alfrocheiro rosé from Quinta das Marias, 1,400 bottles, three months on fine lees at 12.9 percent alcohol.
Pairs with: Grilled prawns, Summer salad with feta, Cold roast chicken
Dry · Full-bodied · Firm tannin · High acidity · Bold
Single-parcel Touriga Nacional off half a hectare planted in 1950: exuberant wild red fruit with balsamic and vanilla nuance, concentrated but held by elegant acidity.
Pairs with: Cabrito assado da Serra da Estrela, Arroz de pato, Queijo Serra da Estrela curado
Dry · Full-bodied · Firm tannin · High acidity · Elegant
A half Baga, half Touriga Nacional pairing across two vineyards: vigorous and stony, with fine tannins and a long stony close.
Pairs with: Leitão à Bairrada, Chanfana, Grilled entrecôte with sea salt
Dry · Medium-bodied · High acidity · Elegant · Contemplative
A nineteen-variety old-vine white field blend raised on lees in concrete egg: wet stone and lemon curd, restrained on the palate and remarkably persistent.
Pairs with: Bacalhau assado com batata a murro, Grilled sea bass, Requeijão with mountain honey
Dry · Medium-bodied · Medium tannin · High acidity · Elegant
Field blend of roughly forty varieties off 75 year old vines, gently extracted: sour cherry and cranberry with flint, truffle and violets, finessed rather than powerful.
Pairs with: Perdiz estufada, Mushroom rice with wild boletus, Roast pork loin with bay
Dry · Medium-bodied · Medium tannin · High acidity · Savoury
Drawn from all seven parcels of the estate and 48 varieties of 75 year old vines, three years in used cask leave it elegant and lush rather than hard.
Pairs with: Cozido à portuguesa, Feijoada de javali, Grilled lamb chops
Dry · Medium-bodied · Medium tannin · High acidity · Savoury
The Castros' four-grape everyday Dão red, herbal and peppery on the nose with concentrated smoky black fruit and a silky, unforced texture.
Pairs with: Bifana, Chouriço assado, Migas with pork ribs
Dry · Medium-bodied · Medium tannin · High acidity · Elegant
The estate red in classical mode, tasted by Jamie Goode as complex and refined with lovely energy and a savoury, spicy twist, and real harmony overall.
Pairs with: Cabrito à moda de Seia, Duck confit with braised cabbage, Aged cow's milk cheese
Dry · Medium-bodied · Medium tannin · High acidity · Fruity
Four grapes in equal quarters from the Saes vineyard: cherry, pomegranate and candied violet over flint, elegant and fresh with a mineral thread through the finish.
Pairs with: Arroz de cabidela, Grilled quail, Presunto and olives
Dry · Medium-bodied · High acidity · Refreshing · Elegant
Unoaked Encruzado from granite and sand at 660 metres, a year on lees in tank: citrus and green apple over wet stone and salt, weighty but cut clean.
Pairs with: Ameijoas à Bulhão Pato, Grilled sardines, Salada de polvo
Dry · Medium-bodied · Medium tannin · High acidity · Fruity
Whole-cluster varietal Touriga Nacional off fifteen year old vines at 550 metres: swirling raspberry, rose petal and orange peel, finishing floral and salty.
Pairs with: Bochechas de porco preto, Roast duck with orange, Grilled lamb skewers with rosemary
Dry · Medium-bodied · Medium tannin · High acidity · Savoury
The extended-ageing Reserva off the oldest Saes plantings: sour cherry, rose petal and black pepper leaping out of the glass, juicy on the palate with a mineral beam.
Pairs with: Cabidela de coelho, Beef short rib braised in red wine, Aged Serra da Estrela cheese
Dry · Light-bodied · High acidity · Refreshing · Easygoing
A lágrima-pressed Dão rosé with Baga and Cabernet added late for depth: fragrant and mineral, smooth and fresh with a surprisingly long close.
Pairs with: Prawn rissóis, Salada de atum e feijão frade, Charcuterie board
Dry · Full-bodied · Low tannin · High acidity · Funky
Skin-fermented Barcelo, unfined and unfiltered: ripe white plum with a fresh green edge, full and structured with a persistent mineral close.
Pairs with: Grilled octopus with paprika oil, Chickpea and cod salad, Aged goat cheese
Dry · Light-bodied · Low tannin · High acidity · Refreshing
A revival of palhete, roughly a fifth white grapes co-fermented with the reds: pale but concentrated, vivid cherry with more depth than the colour suggests.
Pairs with: Sardinha assada, Tomato and bread soup, Roast chicken piri piri
Dry · Light-bodied · Racy acidity · Refreshing · Easygoing
Varietal Cerceal in the Tobias range, unoaked and cut fine: green apple and lemon with the purity that makes the variety Dão's sharpest white.
Pairs with: Oysters, Ceviche, Fried whitebait
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Jaen-dominated at eighty percent, bright and vivid with floral red fruits and a stony savoury undertow rather than any oak sweetness.
Pairs with: Pork and clam cataplana, Mushroom and barley risotto, Charcoal-grilled chicken
Dry · Medium-bodied · Medium tannin · High acidity · Savoury
The high-altitude old-vine field blend: juicy and bright with bold cherry fruit and a savoury, spicy edge that shows real detail with bottle age.
Pairs with: Javali estufado, Roast partridge with grapes, Grilled ribeye with black pepper
Dry · Full-bodied · Medium tannin · High acidity · Fruity
Varietal Alfrocheiro off a 55 year old parcel at 500 metres: deeply coloured, plum and red fruit on the nose, elegant and structured with velvety tannins.
Pairs with: Rojões à moda do Minho, Beef and chestnut stew, Hard sheep's cheese with quince
Dry · Medium-bodied · High acidity · Refreshing · Easygoing
The entry white from Gouveia, Encruzado with Bical, fermented and rested in tank: the producer calls it very pleasant, with the creaminess and complexity to sit at the table.
Pairs with: Bacalhau à Brás, Grilled dourada, Vegetable açorda
Dry · Light-bodied · High acidity · Refreshing · Easygoing
Single-variety Jaen rosé in onion-skin pink, with the discreet reductive fruit typical of the grape and enough balance to be a table wine rather than a poolside one.
Pairs with: Camarão à guilho, Cold roast pork with pickles, Tomato and onion salad
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Seventy percent Jaen and Alfrocheiro co-fermented with thirty percent Encruzado and Bical: spicier than its colour suggests, with discreet fruit and a green edge from the stems.
Pairs with: Grilled mackerel, Pica-pau, Roast vegetables with olive oil
Dry · Medium-bodied · Low tannin · High acidity · Fruity
Fruit-led and vegetal-fresh, with thirty percent whole bunch and large-format French oak keeping the tannins soft and the Dão freshness intact.
Pairs with: Roast chicken with lemon, Pork with clams, Mushroom pasta
Dry · Medium-bodied · High acidity · Elegant · Contemplative
Big-format wood and concrete, lees without stirring: orange peel and tea leaf over a light toasted reduction, citrus-driven with marked acidity and mineral length.
Pairs with: Salt cod with chickpeas, Smoked trout, Roast guinea fowl
Dry · Medium-bodied · High acidity · Elegant · Refreshing
Barrel-fermented free-run Tinta Roriz: delicate fresh red fruit with a vegetal touch, then a creamy, persistent texture behind marked acidity.
Pairs with: Lobster rice, Roast suckling pig, cold, Goat cheese tart
Dry · Medium-bodied · Medium tannin · High acidity · Savoury
Vines of 25 to 60 years on granite at Vila Nova de Tazem, cropped at 4.5 tonnes a hectare and barely extracted: the producer's own description is a very typical Dão reflecting its sense of place.
Pairs with: Roast kid with rice, Beef cheeks in red wine, Serra da Estrela cheese
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Concrete-raised varietal Jaen, bright and open in colour, with the stone-dust mineral character concrete gives, a light pepper note and long, precise acidity.
Pairs with: Grilled sausages with grelos, Duck rice, Roast red peppers with anchovy
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Varietal Tinta Pinheira, the grape the Douro calls Rufete, bottled pale and delicate with plenty of red fruit and good acidity.
Pairs with: Cured ham and melon, Chicken liver toast, Grilled trout
Dry · Medium-bodied · Medium tannin · High acidity · Fruity
Touriga Nacional drawn from more than thirty clones and deliberately kept out of barrel: heavily coloured and floral, vigorous on the palate without being aggressive.
Pairs with: Grilled picanha, Roast lamb with garlic, Vitela assada à moda de Lafões
Dry · Full-bodied · Firm tannin · High acidity · Bold
Almost opaque ruby, four years between tank and barrel before bottle: ripe black fruit and spice over integrated wood, powerful but polished with a mineral close.
Pairs with: Dry-aged côte de boeuf, Venison with juniper, Aged Serra da Estrela Velho
Dry · Full-bodied · Medium tannin · High acidity · Bold
Complex and deep, with ripe plum, black cherry and wild raspberry running into black truffle and dark roses, then soft tannins and vibrant acidity over a mineral finish.
Pairs with: Wild boar with chestnuts, Duck magret with berry sauce, Beef Wellington
Dry · Medium-bodied · Medium tannin · High acidity · Fruity
Intense ruby, four varieties and only half the lot in used oak: ripe red fruit and gentle spice, structured but harmonious, in the estate's modern and gastronomic register.
Pairs with: Feijoada, Roast pork belly, Mushroom and beef pie
Dry · Light-bodied · High acidity · Festive · Refreshing
A blanc de noirs from equal Touriga Nacional and Rufete, ten months on lees: green apple and brioche with white flowers, fresh and elegant with a mineral finish.
Pairs with: Oysters, Salt cod fritters, Roast chicken
Dry · Medium-bodied · High acidity · Refreshing · Elegant
Varietal Encruzado from Silgueiros with only a quarter in barrel: elderflower and pear over lemon, fennel and passion fruit, vibrant and full on the palate.
Pairs with: Bacalhau com broa, Prawn and coriander açorda, Roast pork with apple
Dry · Medium-bodied · Medium tannin · High acidity · Fruity
The estate's four-variety house red: intense ruby, black plum and wild blackberry with a fresh woodland breath, chocolate and black pepper behind, elegant rather than heavy.
Pairs with: Chouriço and bean stew, Grilled pork ribs, Mushroom risotto
Dry · Full-bodied · Firm tannin · High acidity · Bold
Deep garnet with purple lights and an unusually wide aromatic sweep, from berry fruit through menthol and camphor to earl grey and cocoa, intense but very fresh.
Pairs with: Roast kid with rosemary potatoes, Braised oxtail, Dark chocolate and walnut tart
Dry · Full-bodied · Medium tannin · High acidity · Bold
Deep ruby with purple lights, black plum and fig through cassis, violet and bergamot into Mediterranean scrub, chocolate, coffee and tobacco, silky rather than grippy.
Pairs with: Coffee-rubbed beef short rib, Roast duck with figs, Aged Manchego
Dry · Medium-bodied · Low tannin · High acidity · Fruity
Varietal Jaen in ruby, intense and complex on the nose from blackberry and blueberry through Provençal herbs, fig, honey and cinnamon, then delicate and lively to taste.
Pairs with: Roast partridge with herbs, Fig and prosciutto, Grilled aubergine with cinnamon spice
Dry · Full-bodied · Medium tannin · High acidity · Elegant
Ruby Alfrocheiro with black cherry and marmalade running into rosemary, balsamic and pipe tobacco, sensual on the palate and unusually elegant for the variety.
Pairs with: Bacalhau com grão, Mushroom and white meat casserole, Berry dessert with black pepper
Dry · Light-bodied · High acidity · Festive · Refreshing
The estate calls it a symphony of papaya, grapefruit and apple, fresh, elegant and lively, from ungrafted pé franco Touriga Nacional worked in barrel.
Pairs with: Sushi, Goat cheese crostini, Tempura vegetables
Dry · Full-bodied · Medium tannin · Medium acidity · Fruity
Lagar-fermented varietal Touriga Nacional with only three months in French oak: vinous and elegant, very ripe red fruit, soft and full with no astringency.
Pairs with: Roast veal, Grilled black pork secretos, Semi-cured cheese
Sweet · Full-bodied · Low acidity · Contemplative
Citrine with a golden cast, a late-harvest Bical and Malvasia Fina: perfumed ripe fruit, soft and full with low acidity and a light touch of French oak.
Pairs with: Toucinho do céu, Blue cheese, Apple tart
Dry · Contemplative · Bold
Casa de Santar's flagship, six varieties from eight parcels, 24 months in mostly new French oak and five years in bottle before release.
Pairs with: Roast rack of lamb, Hare civet, Aged Serra da Estrela with walnut bread
Dry · Funky · Savoury
Skin-contact Encruzado from Casa de Santar, raised only in stainless steel, with beeswax and smoke over the variety's grapefruit lift.
Pairs with: Smoked duck breast, Grilled halloumi with citrus, Curried cauliflower
Dry · Elegant · Contemplative
Single-plot Encruzado from the Vinha dos Amores at Santar, twelve months in new French oak with bâtonnage and six more in bottle.
Pairs with: Turbot with beurre blanc, Roast capon, Lobster thermidor
Dry · Bold · Elegant
Single-plot varietal Touriga Nacional from the Vinha dos Amores at Santar, eighteen months in French oak and six in bottle.
Pairs with: Wood-roasted lamb shoulder, Beef with black pepper sauce, Blueberry-glazed venison
Dry · Elegant · Savoury
Casa de Santar's Reserva red, half Touriga Nacional with Alfrocheiro and Aragonez, a year in French oak and six months in bottle.
Pairs with: Roast beef with cardamom-spiced rice, Slow-cooked lamb shank, Chouriço and pepper stew
Sweet · Contemplative · Elegant
A botrytised late-harvest from Santar, ninety percent Encruzado with Furmint, six months of bâtonnage and a year in used barrel.
Pairs with: Foie gras terrine, Roquefort with walnut bread, Apricot tart
Dry · Full-bodied · Medium tannin · High acidity · Bold
An old-vine field selection in intense ruby: red and ripe fruit with floral and wild scrub notes, spiced and balsamic, full but with natural acidity and mineral drive.
Pairs with: Roast kid with rosemary, Beef stew with red wine, Hard sheep's cheese
Dry · Medium-bodied · High acidity · Refreshing · Elegant
Encruzado with Malvasia Fina, elegant and balanced: citrus, floral and mineral notes over ripe but delicate fruit, fresh with structure to carry it.
Pairs with: Grilled sea bream, Salt cod salad, Chicken with lemon and herbs
Dry · Medium-bodied · High acidity · Refreshing · Easygoing
Clear with citrus tints, the estate's first-release white: fruity, fresh and young with floral, citrus and mineral notes and a light tropical edge.
Pairs with: Prawn cocktail, Vegetable spring rolls, Goat cheese salad
Dry · Medium-bodied · High acidity · Refreshing · Elegant
A white pressed from red Touriga Nacional: white fruit with floral and mineral notes and a riper fruit echo of the grape, tense and structured on granite.
Pairs with: Grilled octopus, Roast pork loin, Tuna tartare
Dry · Full-bodied · High acidity · Contemplative · Elegant
Golden, from a multi-vintage assembly of old Teixuga vineyard whites aged years in used barrel: apricot, hazelnut and soft smoke, fresh but explosive in the middle.
Pairs with: Smoked eel, Roast pheasant, Aged Comté
Dry · Medium-bodied · Low tannin · High acidity · Fruity
Open ruby, varietal Jaen with only part of the lot in barrel: strong red fruit, jam and spice, fresh and tasty with soft silky tannins.
Pairs with: Duck confit, Spiced meatballs in tomato, Roast chicken with paprika
Dry · Medium-bodied · High acidity · Refreshing · Elegant
Straw yellow varietal Encruzado, complex on the nose with citrus and mineral notes wrapped in a light dried-fruit aroma, then lively with real texture and volume.
Pairs with: Monkfish rice, Creamy mushroom vol-au-vent, Grilled swordfish
Dry · Medium-bodied · Firm tannin · High acidity · Elegant
Violet in colour with an intense, complex bouquet: florals and wild berries balanced by a bergamot citrus lift, elegant and fresh with firm but smooth tannins.
Pairs with: Roast duck with orange, Grilled lamb cutlets, Wild berry and dark chocolate dessert
Dry · Easygoing
Cabriz's everyday Dão red, Alfrocheiro led with Aragonez and Touriga Nacional and six months in French oak.
Pairs with: Soft cheeses, Elaborately cooked fish, Moderately cooked white and red meats
Dry · Elegant
The Reserva red from Cabriz, Touriga Nacional led with Alfrocheiro and Aragonez, nine months in French oak.
Pairs with: Braised or grilled red meat, Game, Well-structured cheeses
Dry · Bold
Cabriz's quietly released special bottling, sixty percent Touriga Nacional and a year across new and used French oak.
Pairs with: Matured cheeses, Structured but delicate Mediterranean dishes, Spiced Indian lamb
Dry · Refreshing
The four-variety Cabriz white, Encruzado led with Bical, Malvasia Fina and Cerceal Branco, unoaked and bottled young.
Pairs with: Matured cheeses, Structured Mediterranean fish dishes, Mild Indian curry
Dry · Elegant
Varietal Encruzado Reserva from Cabriz, five months on lees with bâtonnage, served at 10C by the estate's own advice.
Pairs with: Roast fish, Grilled or roast white meat, Pasta with soft cheese
Dry · Refreshing
A white pressed from red Touriga Nacional at Cabriz, unoaked and bottled young at 12.5 percent.
Pairs with: Salads, Shellfish, Grilled or stewed white meat
Dry · Savoury
Cabriz's certified organic red, equal Touriga Nacional and Aragonez, twenty-one months between tank and bottle with no oak.
Pairs with: Matured cheeses, Elaborately cooked fish, Moderately cooked white and red meats
Dry · Festive
A Dão traditional-method Bruto from Encruzado, Bical and Malvasia Fina, twenty-one months in bottle in the Cabriz cellar.
Pairs with: Aperitif snacks, Lightly seasoned fish, Fruit desserts
Dry · Medium-bodied · High acidity · Refreshing · Easygoing
Citrine yellow, from granite plots between 400 and 600 metres at Quinta do Paço: intense white-fleshed fruit with citrus, balanced and refreshing with real persistence.
Pairs with: Grilled sardines, Salt cod with chickpeas, Fresh sheep's cheese
Dry · Medium-bodied · High acidity · Elegant · Contemplative
Lemon yellow varietal Encruzado from a single Quinta do Paço parcel: complex on the nose with orange and a light smoke, green apple and tea on a fine, austere palate.
Pairs with: Smoked trout salad, Roast chicken with lemon, Steamed clams
Dry · Medium-bodied · Low tannin · High acidity · Fruity
Ruby red, the house red from Quinta do Paço plots: delicate woodland berries and violets, fruited and fresh at medium weight, made to drink young.
Pairs with: Grilled pork ribs, Chouriço and bean stew, Roast chicken
Dry · Full-bodied · Medium tannin · High acidity · Elegant
Garnet, from selected Quinta do Paço fruit given a year in French oak: red fruits with a toasted edge and some black fruit, balanced with round tannin.
Pairs with: Roast lamb, Grilled beef with smoked salt, Aged Serra da Estrela cheese
Dry · Full-bodied · Medium tannin · High acidity · Bold
Garnet varietal Touriga Nacional, complex with violets, pine needle and spice, soft and full with tannins already resolved by 18 months in bottle.
Pairs with: Wood-fired lamb, Braised beef with cloves, Cured sheep's cheese
Dry · Full-bodied · Firm tannin · High acidity · Bold
Fragrant and true to the variety, with black cherry, violets and forest aromas of good intensity, then a full body, present but polished tannin and a dry, savoury close.
Pairs with: Charcoal-grilled steak, Mushroom and barley stew, Roast pork with wild herbs
After hotel pickup in Coimbra, we take direction to activity start in Viseu. Day dedicated to bicycle touring on an old railway branch that has 130 years of transpor...
Peak wine-travel season in Dão 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. Dão rewards trust.
