Growing Region Alentejo - Portugal

The Alentejo region is composed of the subregions DOC Alentejo and Vinho Regional Alentejano.

The Alentejo makes up one-third of Portugal's total area and produces such popular wines that winemakers from other regions can become a bit envious. The vast, sun-drenched Alentejo covers much of Portugal's south. In recent years, the region has made a name for itself with big, ripe, fruity, wholesome reds that top the wine lists of Lisbon restaurants. The Alentejo was divided into different areas in 1989. Portugal's accession to the EU led to long-needed investments in wineries and cellars. The introduction of modern technologies - especially for heat regulation - made it possible to produce soft white wines as well as strong red wines. Wonderful old vines can still be found in the Alentejo today. The Alentejo is vast and at the same time very varied.

More about the wine-growing region Alentejo

Just five percent of the area is planted with vines. One of the most exciting areas is around the town of Portalegre in the northeast, near the Spanish border. This high-altitude mountain region is cooler than the rest of the Alentejo, giving it the potential to produce very elegant wines.

In the central hills, near the towns of Évora, Borba, Reguengos, and Estremoz, it is warmer. Wines with well-balanced acidity are produced there. Further south, near the town of Beja, it can even get really hot. Nevertheless, modern vinification techniques make it possible to produce easily digestible white wines and full-bodied red wines. Granite, slate, and limestone soils alternate. Between the towns of the Alentejo, you can drive for miles through impressive cork oak forests, shimmering green olive groves, and delicately scented lavender fields without encountering a single soul.

Wheat, corn, and sunflowers color the landscape golden yellow—occasionally interrupted by a green vineyard with some wonderfully old vines. DOC Alentejo wines may only be produced in certain areas within the Vinho Regional Alentejo. In order to regulate wine growing and accommodate the different microclimates, the DOC Alentejo has been divided into eight sub-regions (Portalegre, Borba, Redondo, Vidigueira, Reguengos, Moura, Évora, and Granja/Amareleja), most of which are located in the center of the region. All DOC wines receive the DOC Alentejo designation, which is sometimes supplemented with the name of the sub-region. A growing number of regional wines are marketed under the name ‘Vinho Regional Alentejano’. This is partly because some of the grapes do not come from the DOC areas. On the other hand, many winegrowers also deliberately take advantage of the greater leeway offered by the VR regulations. For example, many more grape varieties are permitted, including international varieties such as Syrah. The best time to visit the Alentejo is in April or May, when everything is in bloom and fragrant, before the summer drought sets in.

Less than five percent of the Portuguese population lives in this region, and only occasionally do you see farmhouses on small hills. The Alentejo region is known for its beef and for its juicy, aromatic ham and pork, which comes from black pigs that live in the forests and feed on acorns. Main white grape varieties (vary depending on subregion): Arinto, Antão Vaz, Roupeiro, Fernão Pires, Perrum Main red grape varieties (vary depending on subregion): Aragonez, Trincadeira, Castelão, Alfrocheiro, Alicante Bouschet