Trade-up (€15-30) in Alentejo

Dry

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

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 · 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 · 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 · 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 · 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 · 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 · Medium acidity

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

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 · 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 · 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 · Medium tannin · High acidity

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

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 · 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

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 · 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 · 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 · 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 · 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

The estate's standard-label red, sitting below the Rótulo Dourado tier but sharing its structured, concentrated house style.

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 · 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 · 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 · 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 · 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 · 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 · 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

Named for a three-amphora blend, this Howard's Folly red combines Alicante Bouschet, Aragonez and Touriga Nacional under winemaker David Baverstock.