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History Presidents Mission and Values Premises Quality Join Adega de Borba

History

Founded in 1955, the roots of the Adega de Borba go back even further to a time when Portugal was not yet considered a kingdom.

Vineyards have been present in the Alentejo for over 3,000 years. It was from the 18th century onwards that wine production in Borba flourished, contributing to strong economic and social growth in the region. Since then, several events have marked the winemaking sector: some positively, such as the implementation of more modern production techniques, and others negatively, namely the destruction caused by the War of Restoration and the Napoleonic Invasions.

Regardless of these changes, the importance of vineyards in Borba has never waned and it has always been the major agricultural crop of the Region.

At that time, production was already spread out in small traditional wineries, with amphoras, occupying part of the numerous houses scattered throughout the villages and hamlets. This was the reality when, on the 24th of April 1955, a group of producers who were dissatisfied with the conditions practised in the market, controlled at that time by “middlemen”, in terms of prices and margins, and aware of the need to gain scale and critical mass to invest in new technologies and strong commercial brands, decided to come together to found the Adega Cooperativa de Borba.

The establishment of the Adega created a success story, not only for the winegrowers, but also for consumers and, not least, for the region. The Adega de Borba was a pioneer in the Alentejo and became a benchmark for the way it brought a quality product to market, promoting better conditions for the economic sustainability of its associated winegrowers.

The strength and resilience of all the faces behind the history of the Adega even today mirror a sense of innovation, daring and courage, who actively contributed to the development of the region. Adega de Borba currently has 270 associated winegrowers who cultivate around 2,220 hectares of vineyards, 70% of which are red varieties and 30% white varieties.

250

Winegrowers

2260

Hectares of vineyards

70%

Area of red grape varieties

30%

Area of white grape varieties

Each one of them distinguishes itself by offering a quality product, carrying in its essence a history that reminds us of the true roots of wine cultivation. It is based on each of their legacies, their sharing of knowledge and their union that the Adega de Borba is able to put the real concept of Cooperative into practice today. Together, we are stronger.

Together, we are stronger.

Presidents

2002 ― present
João Manuel Mota Barroso
1976 ― 2002
João Ventura da Silva
1958 ― 1976
Manuel Joaquim Canhão
1955 ― 1958
Joaquim Barnabé Ramalho

Administrative Council

Adega de Borba Administrative Council (2017 - present)

Mission and Values

What defines us?

The Adega de Borba is today positioned as a global and cosmopolitan brand, with roots in a legacy that goes far beyond its 66-year history, which is capable of responding to the various demands of the markets. It seeks to serve consumers well, promoting the reputation of the wines it produces, guaranteeing their quality, authenticity, and the characteristics of the Borba Terroir, while respecting the environmental and social sustainability that follows from its cooperative nature.

The Vision

To continue the efficient production of quality products, providing the consumer with a differentiated, genuine product recognized as a product of the Borba Region.

The Mission

Adega de Borba’s mission is to implement an ambitious project to bring the winegrower and the winery closer together, instilling modernity, efficiency, and environmental and social responsibility, essential factors for the development of a quality product that meets customer expectations and demands.

Our values

Genuineness

With a legacy of over 66 years, all of our production brings together the wisdom, landscape, people and traditions experienced throughout our history.

Innovation

We use the most advanced technologies in our production process to provide a more efficient and sustainable response capacity.

Quality

The Adega de Borba applies the philosophy of continuous improvement and maintains a food safety culture that has been disseminated throughout the organisation. It promotes not only the improvement of the products developed, but also certifies and regulates its portfolio of wines (DOC Alentejo seal - Denomination of Controlled Origin).

Social and Environmental Responsibility

The Adega de Borba, as a cooperative, is one of the economic and social pillars of the Borba region. It respects the well-being and future of the community in which it operates. It advocates an active citizenship stance not only concerning social but also environmental terms.

Premises

As a result of the growth of the Adega de Borba production in recent years was necessary to expand its premises. For this reason, there are today two distinct areas: the original one, of around 12,000 m2, and the more recent one, of over 150,000 m2.

Investment in the winery’s production capacity has been constant, so as to keep up not only with the needs of the winegrowers but also with market demand. Adega Cooperativa de Borba started a modernization process in 2004 by investing over €8 million. In 2011, the administration decided to allocate €12 million to build a new winemaking center for red wines, to upgrade the bulk storage, and to increase finished products' logistic capacity.

It is currently possible to ensure:

900.000 kg grapes/day

Receiving capacity of 900.000 kg grapes/day

450.000 HL

Bulk wine storage of around 450.000 HL

6.500 Tonnes

6.500 Tonne fermentation capacity

7.000

Storage of finished product and dispatch of 7.000 pallets

Winemaking

The two winemaking centres are notable for their modern technology in the area of management software and also in their facilities. Both have vats with different fermentation technologies: vertical with and without mechanical treading, rotating horizontal, Ganimede, wine presses, among others, and it is also possible to carry out delastage, lixiviation, and macro-oxygenation operations.

Ageing cellar

Bottle ageing

The winery has a special location with rock excavated, dedicated to ageing quality wines in the bottle.

Barrel ageing

We have a recent site set aside for ageing in French, American and Portuguese oak barrels, which currently holds over 1200 barrels. There is also a cask area.

Quality

The different laboratories are responsible for controlling the HACCP plan (Hazard Analysis and Critical Control Points) defined for the Adega de Borba production process; multiparametric analysis of the grapes and wines throughout their evolution (control of the wine’s physical and chemical parameters in a short period of time); quality control of packaging materials.

As the oldest and most well-known wineries in the subregion of Borba, ACB C.R.L. is committed to complying with legal, statutory, and customer requirements, always looking for continuous improvement in its Quality Sustainability Management and Food Safety System, thereby:

  • Practising quality and food safety management as a dynamic, evolving, and permanent feedback process and promoting its food safety culture within the organisation.
  • Commitment to producing authentic grapes and wines from the Borba sub-region, which reflect the genuineness and characteristics of this Terroir, in a sustainable way in partnership with winegrowers, maintaining the characteristics and diversity of the plots that have existed for hundreds of years in the region. In partnership with suppliers, customers and the surrounding community, ensuring the economic viability of the wine sector and ensuring that the environmental performance of the activity has a positive impact.
  • Guaranteeing the food safety of its products by implementing the HACCP system.
  • Satisfying customer needs and expectations is a primary concern, working in accordance with the implemented Quality Sustainability and Food Safety Management System and legislation in force, trying to respond quickly and efficiently to their requests.
  • Investing in the diversification and the image of its products and packaging, through technological research and the endeavours of its employees.
  • Providing facilities and a working environment in accordance with the prerequisites of hygiene, food safety, and occupational health and safety, the characteristics of its products, and its production capacity.
  • Guaranteeing ethical conduct involving non-differentiation between employees, regardless of their origin, culture, ethnicity, gender, or personal differences.
  • Communicating to all stakeholders the requirements that guarantee the nutritional safety of its products.
  • Communicating its policy internally and externally.
  • Training and providing information to its employees, for their constant updating and improvement and to raise awareness of the need to comply with its policy.
ISO 9001 Certification

For the activities of: Winemaking and Bottling of White Wine, Red Wine, Rosé Wine, Sparkling Wine, Liqueur Wine, Spirits and By-Products of the Production Process.

IFS Food

For the Assessment scope: Vinification and filling of white wines, red wines and rosé wines in glass bottles and BIB. Vinification and filling of liqueur wines and sparkling wines in glass bottles. Distillation and filling of spirits in glass bottles.

PSVA

Production in accordance with the "Sustainability Program for Alentejo Wines" applied to Vineyards and Wineries: Vinification and bottling of white wines, red wines, rosé wines, liqueur wines, sparkling wines, distillation and bottling of brandies.

Total control of the production process from the vineyard to the bottle;

Management of vineyards through its Geographical Information System using GPS technology.

Rigorous laboratory analysis of grapes and wines (Wine & Grape Scan).

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