Adega de Portalegre
Adega de Portalegre, established in 1954 by local winegrowers within the picturesque Natural Park of Serra de São Mamede, underwent a significant transformation in 2016 when it was acquired by the Redondo family. This marked the family's inaugural foray into the wine sector, building upon their longstanding success in producing Licor Beirão since 1940, Portugal's best-selling and most beloved spirit.
The driving strategy behind Adega de Portalegre has been a relentless commitment to quality and the craft of small-batch winemaking. The aim is to capture the unique essence of the Portalegre sub-region within the broader Alentejo wine region, producing wines that exude elegance, power, and remarkable freshness. With 55 acres of its own vineyards in Quinta da Cabaça and close collaborations with small, family grape producers, the winery thrives on the distinctiveness derived from utilizing grapes from century-old vines. These vineyards, perched at altitudes ranging from 600 to 700 meters, impart a unique character to the wines.
Portalegre stands out among the eight DOC (Designation of Controlled Origin) regions in Alentejo, boasting its distinctiveness in soil composition, grape varieties, altitude, and the age of its vineyards.
The grape varieties hailing from this region contribute to the wines' exceptional eccentricity, with a diverse range including Aragonez, Castelão, Trincadeira, Alfrocheiro, Touriga-Nacional, Moreto, Tinta-Caiada, Alicante Bouschet, Grand Noire, and Cinsault for red grapes, as well as Arinto, Fernão-Pires, Antão-Vaz, Bical, White Alicante, Malvasia-Fina, Dialgalves, Syria, Rabo-de-Ovelha (sheep's tail), White Galician Muscat, Perrum, Trincadeira-das-Pratas, and others for white grapes.
These grapes thrive in three key vineyard locations:
Quinta da Cabaça: Nestled at elevations between 600m and 700m, this 22-hectare vineyard boasts clayish soils adorned with granite outcroppings, influenced by both Atlantic and Mediterranean climates.
Serra da Penha: An idyllic vineyard spanning 8 hectares, ranging from 450m to 650m in altitude, with granitic soils and a unique blend of Atlantic and Mediterranean climatic influences. Here, vineyards are approximately 20 years old.
Small Producers in Serra de Sao Mamede: Vineyards scattered across the Serra de Sao Mamede region, ranging from 400m to 700m in altitude. Soils vary, with clayish soils and granite outcroppings on the Portalegre Plateau, and granitic soils within the Sierra itself. The climate ranges from Atlantic and Mediterranean to continental, lending a dynamic character to the wines. These vineyards, estimated to be around 150 years old, contribute to the distinctive terroir and unique identity of the wines of Sierra de São Mamede.
Adega de Portalegre is steadfast in its dedication to environmentally responsible agricultural practices, energy efficiency, reduced water consumption, and the use of recyclable materials throughout the entire production process, from vineyard to table.
The winery's formidable team comprises resident winemaker and viticulturist Miguel Sistelo, alongside consultant Nuno Mira do Ó, named the best winemaker of 2022 by Revista dos Vinhos. Together, they have left an indelible mark on the winery's portfolio, elevating its offerings to new heights of quality and distinction.
Available Products
This is a wine made for the day-to-day consumption and for those who enjoy a good meal, seeking balance and harmony. It’s a fresh, young and appealing wine, where you can still see in it the character of Portalegre region.
Producer: Adega de Portalegre
Region: Alentejo (Portalegre)
Style: Red
Grape Varietals: Aragonez, Trincadeira, Alicante Bouschet
Tasting Notes: Fruity aroma, with predominant ripe red fruits. Soft flavour, fruity, with notes of red fruits, dark chocolate and soft tannins. Persistent aftertaste.
Pairing: Grilled Poultry, Pork, Beef, Italian Cuisine.
Ratings by Vintage:
(2018) Wine & Spirits Magazine Best Buy
Portalegre Rosé was born from an endangered grape variety. 2021 proved to be a very dry year, with an average annual rainfall of around half the normal. A dry, cold winter was followed by a dry spring with mild temperatures.
In turn, the cool summer, with an average temperature of 16ºC, managed to mitigate the effects of the lack of water, allowing for slow and prolonged ripening. This allowed for a fantastic balance between tannins, acids, and sugars. The year 2021 was perfect for this variety as it requires minimal care for its development, and it is sensitive to high temperatures.
The grapes were harvested from vines on average 80 years old, in 20kg boxes, vinified with whole bunches in French oak barrels, where they underwent alcoholic and malolactic fermentation in a 100% natural process. Aged in 300-liter French oak barrels for 2 years.
Producer: Adega de Portalegre
Region: Alentejo (Portalegre)
Style: Rosé
Grape Varietals: Liona
Tasting Notes: Complex nose of tangerine peel, passion fruit, almond liqueur, and white rose. The palate is quite voluminous and fresh, with tropical and dried fruit flavours and citrus nuances.
Pairing: Coming Soon
Ratings: Coming Soon
This is a wine made for the day-to-day consumption and for those who enjoy a good meal, seeking balance and harmony. It’s a fresh, young and appealing wine, where you can still see in it the character of Portalegre region.
Producer: Adega de Portalegre
Region: Alentejo - Portalegre
Style: White
Grape Varietals: Arinto, Roupeiro, Antão Vaz
Tasting Notes: Fragrant nose with notes of citrus, peach and light tropical nuances supported by mineral hints. Fresh, soft and voluminous mouth feel.
Pairing: Fish, Seafood, White Meat, Italian Cuisine
Ratings by Vintage:
(2019) Wine & Spirits Magazine Best Buy
The grapes in the Conventual Reserva Tinto come from various vines located in the mountains of São Mamede at an altitude between 500 and 600 meters. These vines have an average age of 70 years.
The freshness and fruit concentration alongside with its harmony and softness reflects its true character.
The grapes are handpicked directly to 20 kgs crates, then totally destemmed. Fermentation occurs in stainless steel vats and winepress with controlled temperature at 26° C. Maceration is post fermentation. Malolactic fermentation is made in stainless steel vats.
Producer: Adega de Portalegre
Region: Alentejo (Portalegre)
Style: Red
Grape Varietals: Trincadeira, Alicante Bouschet, Touriga Nacional, Castelão, Syriah, Vinhas Velhas
Tasting Notes: Nose with notes of cherry, paprika and pepper, complemented by chocolate hints. Engaging and smooth mouth feel with a full body, mineral notes, and hints of fruit and chocolate that linger.
Pairing: Roasted or Grilled Meats, Cod Fish, Octopus, Traditional Portuguese dish “Cozido à Portuguesa”
Ratings by Vintage:
(2019) Wine & Spirits Magazine 94 Points Best Buy
The grapes in the Conventual Reserva white come from old vines located in the mountains of São Mamede at an altitude between 500 and 600 meters.
In these vineyards, you can mainly find the grapes Bical and Roupeiro (Síria). The granitic and quartz soils where they grow, give to the wines a pleasant freshness and minerality.
The grapes are handpicked directly to 20 kgs crates, then totally crushed and destemmed. The must is cooled down by thermic shock, open spout with pneumatic pressing system, afterwards the must will be statically decanted in the cold for 24 hours. Fermentation happens in stainless steel vats with controlled temperature between 14°C and 16°C
Producer: Adega de Portalegre
Region: Alentejo (Portalegre)
Style: White
Grape Varietals: Arinto, Fernão Pires, Siria, Bical
Tasting Notes: Nose with citrus fruits, dominated by tangerine and lime, mineral notes, spices and fine hints of beeswax and brioche. Mouth of a voluminous and succulent character but with freshness, long aftertaste.
Pairing: Roasted Fish, Fish Stews, Seafood, Fish Risottos, Codfish, Octopus, Poultry, Japanese Cuisine
Ratings by Vintage:
(2018) Wine & Spirits Magazine 90 Points
The typicity of the wine comes from the vineyards located at an altitude between 600 and 700 metres and by the fact that the average age of the vineyards can be of 70 years old and by the maintenance of an ancestral culture of wine, where quality and typicity are the main purpose
The grapes are handpicked directly to 20 kgs crates, then totally destemmed. Fermentation occurs in stainless steel vats and winepress with controlled temperature at 26°C. Maceration is post fermentation. Malolactic fermentation is made in stainless steel vats.
Aged in French oak barrels for at least 18 months. Aged in bottle for more than 10 months.
Producer: Adega de Portalegre
Region: Alentejo (Portalegre)
Style: Red
Grape Varietals: Alicante Bouschet, Trincadeira, Aragonez, Grand Noir, Castelão
Tasting Notes: Complex nose, fresh and deep, with notes of black pepper, blueberries, wet stone, and dark chocolate. Mouth with great texture and elegant structure, always accompanied by freshness and tension.
Pairing: Roasted or Stewed Veal, Lamb, Stewed Game Meat
Ratings by Vintage:
(2018) Wine & Spirits Magazine 92 Points
In the mountains of São Mamede, in the heart of the natural park, we have scattered secular vines with a huge diversity in terms of grapes varieties.
Hand selection of the best grapes from the old vineyards. Soft pressing and natural fermentation, without addition of yeast, in 500l French oak barrels and in small vats. Aged on fine lees for ten months.
The Portalegre Branco’s main goal is to reflect the secular tradition of winemaking that exists in the region, underlining the freshness and elegance only provided by the altitude.
Producer: Adega de Portalegre
Region: Alentejo (Portalegre)
Style: White
Grape Varietals: Bical
Tasting Notes: Complex nose with mineral notes of clay and chalk, fruity notes of apricot and grapefruit and suggestions of spices and herbs. In the mouth it has a great volume, structure and freshness, with a wide start and a long and tense after taste that gives it great gastronomic aptitude.
Pairing: Roasted Fish, Fish Stews, Seafood and Fish Risottos, Codfish, Octopus, Poultry, Japanese Cuisine
Ratings by Vintage:
(2018) Wine & Spirits Magazine 92 Points
Marcos Vieira - Winemaker
Marcos was born in Lisbon and grew up in Sintra, though his family roots trace back north to Beira Alta. He spent most of his summer vacations with his grandparents there, where time passed slowly — between playing ball on the threshing floor, reading on hot afternoons, and helping his grandparents in the fields. Those fields held potato patches, almond trees, olive groves, and vineyards. The vineyard especially captured his curiosity, as it required special care. He would accompany his grandfather, who admired the grapes and explained the different vine varieties. Another fascinating place was the cool, stone wine cellar, filled with old barrels, bottles from past harvests, cobwebs, and visitors who always stopped by to taste and share stories.
When the time came to choose a career, Marcos knew it had to involve the countryside — preferably grapes and wine. He graduated in Agro-Industrial Engineering from the Higher Institute of Agronomy in Lisbon and spent his vacations doing harvest internships. In 2004, he joined a new project in Crato that had only a pit in the ground for a cellar. They had four tanks and water supplied daily by the fire department. Within a year, the winery was properly established. Over twenty years, the project and Marcos both matured, and he takes pride in his role in its growth.
In 2025, a new challenge arose — working as a winemaker at Adega de Portalegre. The region’s unique high-altitude vineyards, surrounded by cork oaks, holm oaks, chestnuts, and ancient forests, captivated him. The vineyards of Quinta da Cabaça, totaling 22 hectares, are part of this natural park. All the grapes come from this estate and small local growers, producing wines that reflect the terroir’s distinct characteristics — from diverse grape varieties to soil types ranging from clay-shale to granite. Marcos believes that great work requires passion and dedication, and for him, wine is both a profession and a lifelong passion. Wherever he travels, he seeks out new wines, grape varieties, cellars, and fellow enthusiasts.
