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.
Cuvées
Amphora Branco
4.1
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.
Amphora Tinto
4.3
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.
Aventura Tinto
4.3
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.
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 · Medium tannin · Medium acidity
Rocim's organic-farmed, indigenous-varieties red, made with minimal intervention from Aragonez, Trincadeira and Alicante Bouschet.
Caiado Tinto
3.8
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.
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.
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.
Chaminé Tinto
4.0
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.
Do Tareco Tinto
4.0
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.
Dom Rafael Tinto
3.8
Dry · Medium-bodied · Medium tannin · Medium acidity
Mouchão's entry-level red, a Trincadeira and Aragonez blend made for immediate, everyday drinking.
EA Tinto
3.9
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.
Encruzado Branco
4.0
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.
Equinócio Tinto
4.2
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 · Medium tannin · Medium acidity
Esporão's everyday red, an Aragonez, Trincadeira and Syrah blend built for immediate, fruit-forward drinking.
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.
Farrapo Branco
4.0
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 · 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.
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.
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.
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.
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 · Medium-bodied · Medium tannin · Medium acidity
Sovibor's second label, an approachable Castelão and Trincadeira blend for everyday drinking.
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 · Medium-bodied · Medium tannin · Medium acidity
A second-tier red from Adega Mayor, blending Aragonez and Touriga Nacional for an approachable, mid-weight style.
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.
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.
Palpite Tinto
4.1
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.
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 · 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.
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 · 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.
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.
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 · 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.
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.
Salino Branco
4.3
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.
Salino Tinto
4.2
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 · Medium-bodied · Medium tannin · Medium acidity
The flagship red of this Vidigueira estate near the Alqueva reservoir, an Aragonez and Trincadeira blend.
Sonhador Tinto
3.9
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.
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 · 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.
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 · 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.
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 · 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.
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.
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.
Dry · Medium-bodied · Medium tannin · Medium acidity
Ervideira's entry-tier red, an approachable Aragonez and Trincadeira blend for everyday drinking.
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.