The Alentejo region covers a third of the Portuguese territory and is known for being one of the largest wine regions in the country, with more than 27,000 hectares of vineyards, which give rise to stunning landscapes and exceptional wines.
The winemaking tradition of Alentejo goes back centuries, with Greek, Phoenician and Roman influence. However, it was only from the 1980s onwards that the region's producers established themselves and began to normalize the Denomination of Origin of the Alentejo.
Soil and Climate
The distinct characteristics of the region begin with its soil, predominantly composed of limestone and in some areas of shale, contributing to a distinctive texture and minerality to the wines.
Its climate, with a Mediterranean and continental profile, hot and dry in summer, with temperatures that can exceed 40º degrees, helps the grapes to mature quickly and develop rich and concentrated flavors.
The main red varieties of the Alentejo region are Trincadeira – also known as Tinta Amarela, being a delicate variety, with medium and compact bunches, responsible for producing light wines with floral notes – and Aragonez – a versatile variety adaptable to different terroirs , capable of producing wines with excellent aging capabilities – and Castelão – developing in hot and dry climates and, when well cultivated, produces elegant and fruity wines.
The main white grapes are Roupeiro – considered one of the oldest white varieties in the country, characterized by giving wines freshness and fruity aromas – Antão Vaz – presenting small clusters and wines with a firm acidity – and Arinto – being widely used in the production of sparkling wines, this variety, with medium bunches, produces refreshing, acidic wines with great aging potential.
A genuine identity
The unique characteristics of the Alentejo region make this one of the best known regions in the country, full of tradition and culture, where wine, wine tourism and gastronomy are the protagonists for a memorable experience.