High acidity in Alentejo

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.

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 · 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.

Dry · Medium-bodied · High acidity

A Roupeiro, Arinto and Viognier blend from the estate's Monsaraz vineyards, part barrel-fermented for texture.

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.

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 · 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.

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.

Dry · Light-bodied · High acidity

A light, crisp Roupeiro and Arinto blend made for everyday drinking, without oak contact.

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.

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.

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.

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 · 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.

Dry · Medium-bodied · High acidity

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

Dry · Medium-bodied · High acidity

A minimal-intervention white made from ancestral Alentejo varieties Arinto, Perrum and Folgazão, with brief skin contact for texture.

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.

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 · 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.

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.

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 · Medium tannin · High acidity

A selected-lot premium tier of Honrado's talha red, with more extract and length than the standard bottling.

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.

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.

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 · 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.

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.

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

A pale, crisp rosé made by direct pressing of Aragonez and Touriga Nacional for a fresh, summer style.

Dry · Light-bodied · Low tannin · High acidity

A youthful, early-release talha red from Geracoes da Talha, meant for drinking soon after bottling.

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.

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.

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 · 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.

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.

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 · Light-bodied · High acidity

A fresh, organically farmed white from old bush vines, made with minimal intervention on the cooler Portalegre slopes.

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.

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.

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.

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.

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.

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.