Old World in Alentejo

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.

Dry

A red field-blend from a Serra de São Mamede vineyard, aged in French oak by Susana Esteban.

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 · 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.

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.

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 · 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 · Full-bodied · Firm tannin · Medium acidity

Tiago Cabaço's flagship red from Quinta da Berlica, a Syrah, Touriga Nacional and Alicante Bouschet blend.

Dry · Medium-bodied · High acidity

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

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.

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.

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 · 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.

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 · 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.

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.

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 · 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.

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.

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 · Medium tannin · Medium acidity

Mouchão's entry-level red, a Trincadeira and Aragonez blend made for immediate, everyday drinking.

Dry · Full-bodied · Medium acidity

A single-varietal Viognier from Julio Bastos' Estremoz estate, barrel-fermented for a rich, floral, stone-fruit-driven white.

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.

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.

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 · 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 · 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.

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.

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 · 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.

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.

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 · Full-bodied · Firm tannin · Medium acidity

Fernando Soares' flagship red from granite soils near Portalegre, a Trincadeira, Aragonez and Alicante Bouschet blend.

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 · 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.

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 · 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.

Dry · Light-bodied · Medium acidity

A simple, unoaked Roupeiro and Perrum white from the cooperative's member growers in Granja-Amareleja.

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 · Light-bodied · High acidity

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

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.

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 · 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.

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 · 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.

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 · 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 · 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 · 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 · 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.

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.

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 · 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 · 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.

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.

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.

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 · 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 · 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 · 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.

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.

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.

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.

Dry · Light-bodied · Low tannin · High acidity

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

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.

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.

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 · 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 · Light-bodied · High acidity

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

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 · 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.

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.

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 · 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.

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.

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.

Dry · Medium-bodied · High acidity

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

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.

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.

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 · 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.

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.

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.

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.

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.

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 · 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.

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.

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.

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.

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 · Medium acidity

Meaning 'dreamer' in Portuguese, this Touriga Nacional and Syrah blend is a mid-tier red in the Howard's Folly range.

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.

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 · 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.

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.

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 · 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.

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 · Full-bodied · Firm tannin · Medium acidity

A varietal pairing of Alicante Bouschet with the rarer Tinta Miúda, made using the estate's marble lagares.

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 · 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.

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.

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.

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 · 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.

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.