Roupeiro in Alentejo

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 · High acidity

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

Dry · Light-bodied · High acidity

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

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 · Light-bodied · Medium acidity

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

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

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

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 reserve-tier white blending Antão Vaz with Roupeiro, part barrel-fermented for more texture than the cooperative's varietal bottling.