Ant O Vaz in Alentejo

Dry · Light-bodied · High acidity

Meaning 'village', Aldeia Branco is Howard's Folly's easy-drinking white, unoaked Arinto and Antão Vaz.

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.

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.

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.

Dry · Light-bodied · High acidity

A fresh, high-acid white from Portalegre's cooler, higher-altitude vineyards, blending Arinto, Fernão Pires and Antão Vaz.

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.

Dry · Medium-bodied · High acidity

A talha white from Antão Vaz and Roupeiro, showing the textured, savoury character of amphora fermentation.

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.

Dry · Light-bodied · High acidity

The estate's annual-harvest white, unoaked Antão Vaz and Roupeiro for easy, early drinking.

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.

Dry · Full-bodied · High acidity

The white counterpart to the estate's flagship, an Antão Vaz, Verdelho and Arinto blend with part-barrel texture.

Dry · Medium-bodied · High acidity

A natural, minimal-intervention talha white from owner-winemaker Alexandre Frade's Vila de Frades cellar.

Dry · Light-bodied · High acidity

A fresh, unoaked Antão Vaz and Roupeiro blend, the entry-tier white from Malhadinha Nova.

Dry · Light-bodied · High acidity

An unoaked Antão Vaz and Arinto white made for early drinking at the Peramanca estate.

Dry · Medium-bodied · High acidity

A fresh, unoaked white from Mouchão's Antão Vaz, Arinto and Verdelho vines, made for early drinking.

Dry · Medium-bodied · High acidity

A single-varietal Antão Vaz from Quinta do Quetzal's gravity-fed winery, part barrel-fermented for texture.

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.

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.

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.

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.

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.