A variety that has been highly adapted, over tens of years, to the soil and weather conditions in the Borba region, and therefore included in most of the vine populations in the vineyards of the Adega’s members. One of the main blending varieties in the red wines produced by Adega de Borba, it provides important sensory characteristics – balance and structure. The grapes have been selected with strict monitoring of ripening. At the winery, after being manually harvested and carefully transported, the stalks were removed from the grapes and they were fermented in stainless steel presses, with complete maceration, at a controlled temperature of 25ºC, followed by malolactic fermentation in stainless steel vats. To achieve greater complexity and a balanced structure, the wine was aged for 9 months in new French oak barrels and around 4 months in the bottle.

This grape variety, Syrah, primarily adapted to hot regions, expresses to the perfection all its unique characteristics in the exceptional conditions offered in Borba region. After a selection of the best grapes for a maturation control in the best vineyards, they were harvested exclusively manually and transported in small boxes to the Adega (winery). Then, the process of alcoholic fermentation, with a prolonged skins contact during the first days, occurred at the temperature of 25ºC. The malolactic fermentation proceeded in stainless steel vats too. To gain better structure and complexity, the wine reposed for 9 months in new French oak casks and then 4 months in bottle.

The Alvarinho grape, a recent arrival to the Alentejo region, through this wine shows off its reputation for producing a quality wine. The grapes come from vineyards with moderate yields and good maturation that gives this wine its structure and freshness. The harvesting is performed by hand in the morning so that the temperature of the grapes is just right when they arrive at the winery. The grapes are transported in small quantities. After de-stemming and crushing the grapes are sent to be pressed. The wine is then cold system decanted for 24 hours for cold fermentation, then 50% of the wine goes new oak French and American oak casks, with strict control of temperature at 15°C. Stabilization and filtration is followed by bottling and a cellaring period of four months in the bottle.

Wine produced from the Petit Verdot grape, one of the most recent additions to the Alentejo vineyard plot. The vines where this grape is planted have increased considerably in the past few years. The grapes were selected through a rigorous control of the maturation phase. In the winery, after the manual harvesting and the careful transport, the grapes were destemmed and fermented with complete maceration in stainless steel lagares (wine presses) at a controlled temperature of 25ºC, after which the malolactic fermentation took place in stainless steel vats. For the wine to gain more complexity and a balanced structure, the wine aged for 12 months in new American and Portuguese oak and Chestnut casks.

Viognier is a recent grape variety in the Alentejo region’s vineyards, and this wine shows its oenological characteristics for producing a quality wine. The grapes are from relatively young vines and have yielded a balanced and aromatic wine. The grapes are picked by hand in the morning so as to be at a good temperature when they reach the winery. After crushing and total destemming, the grapes are pressed and undergo cold decantation for 24 hours, and alcoholic fermentation with temperature control at 16 oC. After stabilisation and filtration, the wine is bottled and kept in the bottle for 3 months.

Although the culture of Touriga Nacional is recent in Alentejo, this important variety of the Portuguese patrimony has already shown that we can obtain excellent results in South Portugal too. From the few but exceptional vineyards with Touriga Nacional, the best grapes were selected after a strict maturation control. In the winery, the process of alcoholic fermentation, with a prolonged skins contact during the first days, occurred at the temperature of 25ºC. Then the malolactic fermentation proceeded in stainless steel vats too. To gain better structure and complexity, the wine matured for 9 months in new French oaken casks and then for 4 months in bottles.