Alentejo DOC

The Alentejo region covers about a third of Portugal, and winemakers in the remaining two-thirds can often be heard to complain about the popularity of Alentejo wines.

The reds, easy drinkers, rich and fruity, are the favourites of Lisbon cafés and restaurants, also to be found on wine lists the length of the country. There are quaffing wines, but also fine wines, especially the reds. Whites are more difficult in this hot climate, but some very good ones are made, given the right place, and/or appropriate skill in vineyards and cellar.

It’s a short distance from the relative cool of the Algarve, over the hills and into the hot southern part of the Alentejo (or seriously cold, should it be winter). Most of the Alentejo consists of undulating plains and gentle hills, with serious mountains only in the north east, where the São Mamede mountain range rises up by the border with Spain, and the air becomes cooler and the countryside greener. Soils vary greatly but granite and limestone dominate.

DOP Alentejo has eight sub-regions that together cover about a fifth of the Alentejano region, but these are rarely seen a label whereas ‘Vinho Alentejo (PGI) is often used. Seven of the sub-regions are clustered centrally. In the north east, on the granite foothills of the São Mamede mountains, higher rainfall and cooler temperatures (especially at night), along with many old vines, gives complexity and freshness.

The central areas are more typical of the Alentejo, and can make smooth, harmonious, very easy-drinking reds. Conditions are more challenging in the east with poor soils and a significantly hotter climate. Nonetheless, a new generation of producers have shown great potential in the south western parts of the Alentejo.

The white Antão Vaz is the star grape of the region, with good acidity and tropical fruit flavours. It also responds well to barrel-fermentation. Aragonez (Tempranillo) is the most widely planted red grape. The red-fleshed French grape Alicante Bouschet is often the inky, treacley backbone of red blends.

However, many of the new generation of Alentejo reds incorporate imported grapes such as Syrah and Cabernet Sauvignon, made as Vinho Regional.