Portugal’s Ancient Clay-Pot Reds in Alentejo Are Back. Worth the Hype?

Show Notes

Episode #212: Portugal’s Ancient Clay-Pot Reds in Alentejo Are Back. Worth the Hype?

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KEY INSIGHTS & FREQUENTLY ASKED QUESTIONS

Q: What is Vinho de Talha and why is it having a moment right now?

A: Vinho de Talha is wine made in large clay pots called talhas de barro, a tradition the Romans brought to Portugal's Alentejo region over 2,000 years ago. In 2010, the Vinho de Talha DOC was officially established, reviving and protecting this ancient method. Winemakers love clay because, like oak, it allows oxygen into the wine, but unlike oak, it adds no heavy flavor.

Q: What makes Alentejo red wines different from wines made in Douro or Dao?

A: Location and climate drive everything. Alentejo sits on the hot, dry eastern side of Portugal and produces fruit-forward, jammy, ripe red wines. Douro and Dao are northern mountain regions where the cooler climate and steep terrain create wines with more acidity, structure, and firm tannins. If you generally prefer California-style reds over Burgundy, Alentejo is your lane.

Q: What grapes go into Alentejo red wine blends?

A: Most Alentejo reds are blends built around a handful of key indigenous and adopted varieties. The big four are Aragonez (the local name for Tempranillo), Trincadeira, Castelao, and Alicante Bouschet. Alicante Bouschet is especially unusual because it is a teinturier grape, meaning it has red flesh as well as red skin. Most red grapes actually have white flesh inside.

Q: What are the rules for a wine to be labeled Vinho de Talha DOC?

A: The rules are specific, and one of them is genuinely old-school. Wines must be fermented and remain in the clay talha vessels in contact with the grape skins until at least November 11, which is St. Martin's Day. Non-native grapes are generally frowned upon in Vinho de Talha, and field blends using traditional varieties like Trincadeira, Aragonez, Grand Noir, and Moreto are common.

Q: What foods pair best with Alentejo red wines made in amphora?

A: These are wines built for bold, hearty food. The Bojador Vinho de Talha Tinto showed well with fatty meats, sausage, charred and barbecued meats, and pizza. The Casa Relvas Art.Terra Amphora Red called for steak sandwiches, French dip, meatball subs, and calzones. Both wines lean rustic and earthy, so pair them with food that can handle the weight.

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Introduction 00:00


Episode Overview and First Thoughts on Alentejo Red wines 00:45
Hello to our Cru Tang Clan! And welcome to The Wine Pair Podcast. I’m Joe, your sommelier of reasonably priced wine, and this is my wife and my wine pairing partner in crime, Carmela. And we are The Wine Pair!

If you're new to our podcast, here's what we do: Every week we buy wines that are under $25 with our own money, learn about them, taste them, and give you our brutally honest opinion on whether they're worth buying. Nobody pays us to review specific wines, we don't accept free bottles from wineries, and we're not afraid to call out a bad wine when we taste one. Decanter Magazine calls us fun, irreverent, chatty, and entertaining - so if that sounds like your vibe, welcome to our tribe of wine lovers.

Carmela, the name of the tribe this week comes from Chris, and we’ll hear from Chris later, but aren’t you glad that the name did not come from me?!? Remember, if you have ideas for tribe names, send us a note or DM us and we’ll see if you want to be on the pod!

Alright, we are back from our AWESOME trip to Portugal which was like way better than I thought it would be - and I had high hopes anyway - and in our newsletter which just came out I talked about our Port tasting in Porto, so if you want to know more about that you can send me a note I will personally hand deliver the latest newsletter to you - and there are pictures and all sorts of fun stuff in it. And, today, in honor of our trip to Portugal, I wanted to visit one more Portuguese wine and wine region because we loved it so much.

I will say that while we were in Portugal we had a wide array of wines, including some great Rosé wines and our share of white wines, and also a lot of beer, and they are serious about their beer, too, but what we are talking about today are red wines from the Alentejo area. And, in addition to being inspired by our trip, we also have inspiration from listener Jared who reached out to us in February and specifically asked us to not only look into more Portuguese wine episodes, but to talk about Alentejo, So, here we are! Thanks, Jared!

Now there are several well known wine regions in Portugal that you likely know, such as Vinho Verde and Madeira. For red wines, there are really three key regions you are likely to see: Douro, Dão (go over the pronunciation), and Alentejo. What is important to know is that these regions produce different types of red wine, mostly based on the terroir, or specific growing areas. Remember, terroir is the fancy wine nerd name for “the place” and it covers things like climate, soil, elevation, rainfall, and other things that make the place a wine is from unique and impact the wine itself. You may think that is crap, but I assure you it is not.

Alentejo is a big wine region in Portugal on the eastern side of the country, that basically runs from about the middle of the country to almost the southern tip. Alentejo is known for its hot and dry climate and either flat terrain or rolling hills. Since it is on the eastern side of the country, it also does not get the wind from the sea directly.

Dão and Douro, on the other hand, are northern wine regions, and both are much more mountainous and steep. In Douro, the vineyards are cut into the hills in very steep terraces which make using machines nearly impossible. The area is also cut through by the Douro river, which, by the way, runs through Porto and is quite beautiful. The Dão is in the mountains where the climate is cooler because of the high altitude, and is sometimes called the Burgundy of the South. Burgundy, if you did not know, is considered a cooler climate wine growing region in France.

And, let me just note that the hills in the three cities we visited in Portugal - Porto, Coimbra, and especially Lisbon - are not fricking jokes. If you are going to Portugal, bring your walking shoes. We had perfect weather when we were in Portugal - low to mid-70’s and perfectly blue skies - but if it had been a hot summer day, those hills would have killed me.

Anyway, the higher altitudes and more northern regions of Dão and Douro lead to more subtle, structured, acidic wines (acidic means a wine is really food friendly), and wines with firm tannins. The wines of Alentejo, because the climate is warmer, are more fruit-forward, jammy, and ripe. I would expect them to be like the difference between hotter climate California wines and cooler climate Willamette Valley wines. Or the difference between Rhône Valley wines which are grown in a hotter climate than Burgundy wines. So, if you know what kinds of wines you generally prefer, this gives you some information. If you like jammier, fruitier, and less acidic wines like you often find in California, you may just like Alentejo wines. And, you should know, we may not like them because that is not generally the style we prefer.

We’ll talk more about the grapes that are used in Alentejo which are also specific to the area, but you should know that probably the main grape used in the blends of Alentejo is called Alicante Bouschet, and we did an episode on that grape and wine specifically about a year and a half ago in episode 139. By the way, Alicante Bouschet is a Teinturier grape, and those grapes are unusual because they have red flesh to go along with their red skins. Most grapes, even red skinned grapes, have white flesh - which is why the juice is clear and the color for wine actually comes from the juice sitting on the red skins. Tenturier grapes are pretty rare. So that’s something to put into your brain box and pull out when you really want to geek out.

So, we’ll dig more into some red wines from Alentejo and tell you more about what makes them special and important to know, and we have two wines from Alentejo to taste and review today to see if they are worth your hard-earned money . . .

But first . . . we have to do our shameless plug.

Thank you for listening to us and for supporting our show, and remember that we buy all of the wine we taste and review every week so that we can give you real and honest reviews. If you like what you’re hearing, please subscribe to our podcast and leave us a five star rating and review so we can grow listeners.

We also love to hear from you and we always respond so you can follow us on Instagram at thewinepairpodcast, and on Bluesky. You can contact us on our website thewinepairpodcast.com, and you can sign up for our email newsletter there and you can also send us a note at joe@thewinepairpodcast.com and let us know about wines your want us to review or just shoot the breeze, we love chatting it up. And we’ll do our listener shout outs near the end of the episode.

And, as we do every week, we’ll tell you someone we think you should recommend The Wine Pair Podcast to - because the best way for us to grow listeners is when you tell your family and friends about us - and this week, we want you to recommend us to anyone who is planning a trip to Portugal because they need to know this wine, and, by the way, if you have not been to Portugal we are telling you that you need to go.


Topic: WTF are Alentejo red wines? 11:57

So, Carmela, I think it’s time to find out just what the eff Alentejo red wines are all about, shall we?!?

Well, in a story that is consistent for areas like Portugal, wine growing in the region dates back to pre-Roman times, started by a groupI have never heard of before called the Tartessians as early as 2000 BC. The Tartessians were actually a sophisticated pre-Roman civilization that lived in that area of the world, and then they sort of vanished, and yes, the interwebs said they vanished. Like a Harry Potter spell I guess. After them came the Phoenicians and Greeks.

However, it was the Romans who expanded winemaking broadly in the area, introducing vines from the Mediterranean, and also bringing in the iconic technique of fermenting wine in large clay vessels called talhas de barro. Those are large Portuguese terracotta amphorae used for centuries to ferment and store wine, particularly in the Alentejo region. And some of these jars were massive, holding as much as 2,000 liters of wine! More for your brain box! And remember that shit, because it will come back in the episode!

Starting in the 8th century, winemaking in the area declined when Muslim conquerors took over the Iberian peninsula, and this lasted until the 1100s. Some of the Muslim leaders were more tolerant than others, allowing local winemaking to continue. Others, however, were very strict and imposed heavy taxes or even forced uprooting of vineyards. 

Starting in the later 12th century, during what is called the Reconquista, Christian leaders took over again, and they, along with religious orders, brought back winemaking into the area in a bigly way. In fact, early on the new rulers actually forced farmers to plant grapes, and incentivized them to do so by giving the farmers a grace period of 3-5 years before they had to pay harvest tax on their produce. And, the monks, who are always good for making alcoholic beverages, also started winemaking. By the 16th century, Alentejo vineyards were flourishing, and their wines were highly prized in Portugal.

Not everything was hunky-dory, however. In the 18th century, the Marquis of Pombal ordered vineyards in Alentejo to be uprooted so they would not compete with winemaking in the Douro. Then, in the 19th century, the phylloxera plague hit and many farmers replaced grapes with olive trees and wheat and grain production. 

However, when Portugal entered the EU in 1986, wine production modernized in Portugal, and the Alentejo region saw real growth. The first DOCs in Portugal, which are the officially designated and legally recognized wine regions, were established in 1988, and between 1995 and 2000 wine estates increased by 5x. Then, in 2010 the Vinho de Talha DOC was established, bringing back the Roman tradition of making wines in clay pots, and so yes, you need to keep remembering about the damn clay pots, and then in 2015, the region launched the Wines of Alentejo Sustainability Programme to combat climate change and focus on sustainable winemaking. 

In terms of grapes and winemaking, about 80% of the wine production in the Alentejo area is for red wines, or Vinho Tinto - remember that Tinto means red in Portuguese, (white wine is Vinho Branco, and you need to know that, too!). Also, most Alentejo wines are blends. The most common red wine grapes you are going to find in the blends are

• Aragonez (Tempranillo): Known for producing rich, ripe, and jammy wines, it is one of the most widely used grapes in the area
• Trincadeira (Tinta Amarela): A tricky grape to grow because of its susceptibility to rot, it thrives in Alentejo’s hot, dry climate, contributing aromatic notes of blackberries, herbs, and flowers
• Alicante Bouschet: Although originally from France, this teinturier variety (with both red skin and red flesh) has become the region’s "adopted flagship" and is considered "the most Portuguese of foreign grape varieties" It provides deep color, power, and structure
• Castelão (Periquita): A staple variety used extensively in typical, easy-drinking Alentejano blends

In order to carry the Alentejo DOC designation, a wine must be made up of at least 75% of mandatory varieties, which includes the 4 I just mentioned, and can also include other grapes like Alfrocheiro, Cabernet Sauvignon, Syrah, or Touriga Nacional. Now, there are other grapes like Baga, Merlot, and Zinfandel that can be used as long as they do not make up more than 25% of the blend.

Now, for a wine with the IG designation, which is a lower standard, and are often labeled as Vinho Regional Alentejano, producers can use any authorized grape in any proportion they want. This is similar to the Italian IGT. Remember this, too.

Finally, there are more specific rules for Vinho de Talha DOC wines, and we are going to drink one of those wines today, because these are specific to clay-pot winemaking as we mentioned earlier and that I keep telling you you need to remember. The rules stipulate, and I am not making this up, that the wines must remain in the talhas or clay vessel in contact with the grape skins until at least November 11, which is St. Martin’s day.

Additionally, many of these wines end up being field blends, which means they are made up of a mix of grapes that are grown in the field which are interspersed among each other rather than divided by plots like we normally expect in wines, but in general the red wines typically center on traditional grapes like Trincadeira, Aragonez, Grand Noir, and Moreto. In fact, although other areas of Alentejo allow non-native grapes, in Vinho de Talha, that is generally frowned upon.

Interestingly, both of the wines we are drinking today are made in Amphorae, which is why I keep reminding you to remember that, but one is a Vinho de Talha DOC, and one is a Vinho Regional Alentejano, so this will be an interesting tasting!

But that’s enough information. I think it’s time to learn a little more about the specific wines we are drinking today. Whaddya say?


Alentejo Wines We Chose for This Episode 20:45

As usual, the wines we have chosen for this episode are under $25, and they should be relatively easy to find because I bought them at wine.com. Overall, if you are looking beyond a few core wines from Portugal, like Vinho Verde or wines from Dão and Douro and in particular Port which is from the Douro, you are going to have to dig around for the wines. Wines from Alentejo are not super hard to find, but you are not likely to find them at your local grocery store unless they have a good, broad wine selection. As always, go to your local wine shop and ask the proprietor to give you a hand, and they will be happy to oblige. 

The first wine we are going to drink is the 2023 Bojador Vinho de Talha Tinto, and as you may have already figured out, since this is a Vinho de Talha, this wine is made with the large Talha amphorae. This wine got a 91 from Robert Parker, which is not a ringing endorsement for me and Carmela since he tends to love big, oaky, red wines, but for those of you who like that kind of wine, you may really like this wine.

There was a tech sheet for the wine, but it wasn’t awesome, and the version they had available in English, which you can find links to in our show notes, and by the way we always have tons of links to the sources we use for our research in our show notes, anyway, the English translation was pretty rough. The wine is made from three varietals, 40% Trincadeira Preta, 30% Moreto, 30% Tinta Grossa, So, although they did not need to, it was nice they gave the blend %.

They mention that they use the traditional process of using earthen jars without temperature control, and they use indigenous yeasts. They also say something that is a little confusing because of the translation, but they say there was no “addition or correction of the grape fuice.” Yes, they spelled it fuice. I think what they mean is that they did not touch the wine much, and probably did not fine and filter it. They said they aged the wine in the bottle for two months. By the way the winery says that only 10% of their wines are made in amphorae.

The next wine we are going to drink is the 2020 Casa Relvas Art.Terra Amphora Red. This wine is technically a Vinho Regional Alentejano, but as the name indicates, they also used Amphora in production. This particular vintage got a 92 from the Tasting Panel, and an 89 from Wine Enthusiast. 

This wine also had a tech sheet, and they just indicate that the wine is a blend of Moreto, Trincadeira, and Aragonez, so no specificity on how much of each. They say the grapes were hand-harvested and fermented in amphora with indigenous yeast. They also say it had long contact with the skins for about 60 days, which is a long time for a red wine, and that it was aged sur lies, or on the lees, for 3 months in small amphora. The lees, remember, are the dead yeast and other gunk left over from the wine making process, and do that adds some depth, mouthfeel, and funk to the taste of the wine. The amount of time on the skins also makes me think this is going to be a very tannic wine, and highly extracted, meaning pretty fruity. But, we’ll see.

They also call out that 20% of their vineyards are certified organic, and they are continuing to convert more each year. They also say they use nearby wetlands to filter and reuse water, and they use sheep to “weed” the soil - so using regenerative farming and natural farming practices. One additional note, they have 86 acres of vineyards and 240 acres of cork oak trees! Kind of cool. They also say they believe in offering quality wines at affordable prices. Sounds right up our alley!

But, I think that is enough information - let’s get to drinking! We’ll take a quick break and be right back. And, if you have these wines or similar wines, drink along with us to get some participation points, which you can trade-in for free stickers. You just need to send me an email with your mailing address, and I will get those “I drink with The Wine Pair Podcast” stickers over to you!

LINKS TO SOURCES FOR THESE SPECIFIC WINES

• https://www.portugalvineyards.com/en/alentejo/19328-bojador-red-2023-5600757848310.html
• https://bojador-wine.pt/pdf/Bojador-Talha-Tinto-22-Bilingue.pdf 
• https://www.quintessentialwines.com/wp-content/uploads/2025/02/casa-relvas-art-terra-amphora-red-2020-ts.pdf 

2023 Bojador Vinho de Talha Tinto, 2020 Casa Relvas Art.Terra Amphora Red Wine Tasting, Pairing, and Review 26:10

Wine: Bojador Vinho de Talha Tinto (Click here to find this wine on wine.com. We may be compensated if you purchase)
Region: Portugal, Alentejo
Year: 2023
Price: $24.97
Retailer: wine.com
Alcohol: 13%
Grapes: 40% Trincadeira Preta, 30% Moreto, 30% Tinta Grossa
Professional Rating: RP 91 Vivino 3.9

What we tasted and smelled in this Bojador Vinho de Talha Tinto: 

• Color: Purple, cloudy
• On the nose: Dark fruits like plum, blueberry, fruity, jammy, concentrated dried fruity, dried cherries, fruit compote earthy, clay
• In the mouth: Fruity, juicy, tart cherry, like grape juice or grape jelly, metallic clay, rock or mineral on the end, smoky

Food to pair with this Bojador Vinho de Talha Tinto: Gazela sandwich, francesinha, fatty meats, sausage, charred or barbecued meat, pizza
 
As a reminder on our rating scale, we rate on a scale of 1-10, with no half points, where 7 and above means that we would buy it, and 4 and below means that we are likely to pour it down the sink, and a 5 or 6 means we are likely to drink it and finish it, but we are probably not going to buy it. 

Bojador Vinho de Talha Tinto Wine Rating: 

• Joe: 6/10
• Carmela: 6/10

Wine: Casa Relvas Art.Terra Amphora Red (Click here to find this wine on wine.com. We may be compensated if you purchase)
Region: Portugal, Alentejo
Year: 2020
Price: $21.97
Retailer: wine.com
Alcohol: 13.5%
Grapes: Moreto, Trincadeira, and Aragonez
Professional Rating: TP 92, WE 89 Vivino

What we tasted and smelled in this Casa Relvas Art.Terra Amphora Red: 

• Color: Inky purple, cloudy
• On the nose: Perfumed, rose, flowers, almost effervescent in the smell, red licorice, cherry or grape soda, Dr. Pepper, Root Beer, Cherry Twizzler, waxy, earthy on the swirl, clay
• In the mouth: Twizzler licorice, sweet fruity fizzy candies, Pop Rocks, a little bit of meat on the end, nail polish remover

Food to pair with this Casa Relvas Art.Terra Amphora Red: Steak sandwich french fries, French Dip, Gazela, need bread, calzone, Italian Grinder, meatball sandwich

Casa Relvas Art.Terra Amphora Red Wine Rating: 

• Joe: 6/10
• Carmela: 4/10

Which one of these are you finishing tonight?

• Carmela: Bojador Vinho de Talha Tinto
• Joe: Casa Relvas Art.Terra Amphora Red

The Test: Did we nail the taste profiles expected from Alentejo Red Wines?  40:48

• General 
  • Aroma: Expect generous aromas of ripe black fruit, lavender, bramble, mocha, and dried herbs.
  • Primary flavors include rich dark berries (blackberries, blueberries), black cherry, plum, and spicy notes (black pepper, vanilla, cinnamon) from aging.
  • Vinhos de Talha: Traditional wines fermented in clay pots (talhas), which often results in a more rustic, earthy, and savory profile.
• Bojador Vinho de Talha Tinto
  • Winery: Ruby and concentrated colour. Lush aroma and fruits of the woods. Round tannins and good pronounced mouth volume.
  • RP: It has notes of iron and clay, red-berry fruit and herbs, with a medium-bodied palate with a fine texture. It is very drinkable
• Casa Relvas Art.Terra Amphora Red
  • Winery: This wine offers a bright red color, along with aromas that feature strong primary fruit with some earthy notes as well as notes of iodine and eucalyptus from the amphora. The palate is soft and pleasant, with great texture and fine tannins.
  • TP: Aromas of blackberry, plum, and eucalyptus jump out of the glass of this bright ruby wine made from a blend of Aragonez, Moreto, and Trincadeira. On the palate are flavors of prune, blueberry jam, white pepper, licorice, flint, and lavender. The tannins and acidity nicely balance out the fruit.
  • WE: Fruit driven and with layers of black-currant fruits, it also has a backdrop of tannins and acidity

What is the verdict on Alentejo Red Wines? 42:33
We are happy we tried them, but we are not sure that these are wines we would seek out. It was fun to taste the wines because they were both made in clay pots, but we would like to try other Alentejo wines to see if they are similar or not.

Interview with listener Chris who gave us our tribe name this week! 43:12

Ok, Carmela, let’s have a quick chat with Chris who gave us the fun name for our tribe this week. And, remember, if you have a tribe name, just reach out to us - even if you think the name is dumb because it can’t be any dumber than what I come up with - and we’ll ask you if you want to be on the podcast!


Thank you so much, Chris, for the great tribe name. We really appreciate it, and keep those names coming.

And we are going to skip our Wine in the News this week segment because the episode is getting al little long, but we’ll bring it back next week and we have a great story sent to us by our good friend Frank Racioppi who has the great newsletter called Ear Worthy that you need to sign up for if you want to find great, independent podcasts. But on to other things.


Listener Shoutouts 48:06

We have some fun listener shoutouts for this week, and we so appreciate when you reach out to use and tell us what you think, or what you are drinking, and so here are some shoutouts:

• Lisa - who reached out to ask us what we thought about another Lubanzi wine, specifically their Shiraz, Cinsault, Mourvedre, and Grenache blend, and said we should check out Maryland wine so we will be on the lookout for it. She specifically called out Links Bridge, 61 Vineyards, or New Market Plains
• Adam - who appreciated our Xinomavro article especially since he suggested it, so thanks for that, Adam. And, he corrected us about the location of Naoussa where they make the wine. There are actually two cities called Naoussa and we mistakenly said that the Naoussa was on an island called Paros. The Nauossa where they make the wine is actually a city in the interior of Greece in Macedonia. Thanks for the correction!
• Gus - new to the podcast, tribe name, interested in what wines we like and if we have a list of wines we like - shop wine section
• Shekar - wanted to know more about the Chateau Mouton Rothschilds
• Jim - A wonderful long email sharing some of his joys of wine drinking, with some great Mondavi wines in particular
• Don who left us a voice message on our website, which was super fun, and he told us he loved French wine and wanted to try Bandol next
• Ted - who has been following our vacation schedule :) and let us know he went through his notes and found he had one of the Xinomavros we reviewed while in London, and we chatted a bit about Sangiovese in the US, so we may need to do an episode on that.

Wines coming up in future episodes in case you want to drink along with us 50:20

• Pet-Nat
  • Domaine Lingot-Martin Pet Nat Gueule de Gamay
  • Lubanzi Rainboat Pet Nat 2024
• German Riesling
  • Weingut Dautel Estate Riesling Trocken 2022
  • Kruger-Rumpf Estate Riesling 2022
• Viurna / White Rioja
  • CVNE Monopole 2024
  • Sierra de Tolono Rioja Blanco 2024
• High QPR Pinot Noir
  • Soter Vineyards Planet Oregon Pinot Noir 2023
  • Chehalem 2023 Chehalem Estate Vineyard Pinot Noir
• Lebanese wines
  • Chateau Musar Lebanon Jeune Red 2022
  • Massaya Le Colombier Rouge 2021

Outro and how to find The Wine Pair Podcast 51:10

Thank you for listening to us and for supporting our show, and remember, we buy all of our own wine and we do all of the writing and recording and editing to bring you a show every week because we absolutely love doing it, and our small little ask for you is that you please follow or subscribe to our podcast and also please leave us a nice rating and review  to help us grow our listeners - and a huge thank you to all of you who have done so already! 

You can also follow us on Instagram at thewinepairpodcast, and on Bluesky. You can contact us on our website thewinepairpodcast.com, and you can sign up for our email newsletter there and you can also visit our “Shop Wine” section where you can find links to buy the wines that we rate as buys in each episode.  I will also note that on our website, if you are curious about a wine we have covered in the past, we do have a pretty good search functionality, so you can use that find wines you want to know more about. 

And we want to make content you care about and you like, so send us a note or DM us and give us some feedback or let us know if there are wines you want us to try or wine making areas of the world you are curious about - and we’ll take care of it! joe@thewinepairpodcast.com 

Alright, with that, we are going to sign off, so thanks again, and we will see you next time. And, as we say, life is short, so stop drinking shitty wine.

RESEARCH ARTICLES AND LINKS FOR THIS EPISODE

• https://en.wikipedia.org/wiki/Alentejo_wine 
• https://winesofportugal.com/en/discover/wine-regions/alentejo/ 
• https://daily.sevenfifty.com/regions/alentejo/ 
• https://www.cellartours.com/portugal/portuguese-wine-regions/alentejo 
• https://www.alcoholprofessor.com/blog-posts/alentejo-wine-region-portugal 
• https://www.intowine.com/portugals-alentejo-wine-region-one-region-eight-doc-labels 
• https://www.vinetowinecircle.com/en/regions/alentejo/ 
• https://www.wine-searcher.com/regions-alentejo 
• https://www.antoniomacanita.com/en/online-wines/wine-regions/alentejo-wines 
• https://www.winetraveler.com/wine-region/alentejo/ 
• https://www.decanter.com/wine-travel/spain-portugal/decanter-travel-guide-alentejo-portugal-29772/ 
• https://www.wineenthusiast.com/culture/wine/portugal-traditional-amphorae-wines/ 
• https://www.cellartours.com/blog/portugal/amphora-wine-reviving-an-ancient-tradition-for-the-modern-era 
• https://worldoffinewine.com/homepage-featured-articles/talha-tales-portuguese-clay-pot-winemaking 
• https://www.jancisrobinson.com/learn/wine-regions/portugal/alentejo 
• https://www.decanter.com/premium/producer-profile-esporao-13-top-wines-to-try-510673/ 
• https://www.cellartours.com/portugal/portuguese-wine-regions/alentejo 
• https://www.thedrinksbusiness.com/2025/10/alentejo-transformed-by-the-regions-wasp-programme/ 
• https://daily.sevenfifty.com/portugals-vintners-on-the-forefront-of-climate-change/ 
• https://www.the-buyer.net/insight/wines-of-alentejo-sustainability-scheme 
• https://en.wikipedia.org/wiki/Alentejo_wine 
• https://www.the-buyer.net/people/wines-of-alentejo-sustainability-programme 
• https://www.alcoholprofessor.com/blog-posts/amphora-portugal-wine 
• https://www.vinhosdoalentejo.pt/en/
• https://www.youtube.com/watch?v=wkUr1WAdBlE
• https://www.youtube.com/watch?v=TwotYUkv5vI
• https://www.wineenthusiast.com/culture/wine/alicante-bouschet-portugal/ 
• https://en.wikipedia.org/wiki/Alicante_Bouschet 
• https://www.cellartours.com/blog/portugal/a-noble-cross-alicante-bouschet 
• https://livinhos.com/2020/05/14/the-trincadeira-grape-variety/ 
• https://www.decanter.com/decanter-world-wine-awards/portugals-top-scoring-red-wines-15-to-try-458024/ 
• https://www.vinhosdoalentejo.pt/media/Documentos/Alentejo_Wines_-_Facts__Figures_Fev2019_Ing.pdf 

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