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Santa Vitoria



In a total vine area of 127 ha, the red grape varieties make up nearly 105 ha and the white 22 ha. We have selected the finest national and foreign grape varieties, the ones that best suit our “terroir”.





Red Grapes


It results in rich and deep coloured wines, with blackberry, wild flowers and spices aroma. It has a fine structure in the mouth, with powerful tannins and a pleasant acidity.

Tinta Caiada

Its grape bunch has a medium size, with a cylindrical and quite compact shape. This is a robust grape variety, upright and not very fertile after a short pruning. It is prone to rot. It produces a somewhat alcoholic wine, with good colour and astringency.
It is known in the Portuguese Estremadura region as Monvedro, and, along with Aragonez and Trincadeira grape varieties, it is the base of most Alentejo red wines.

Touriga Nacional

It is an excellent grape variety, with unique and much appreciated characteristics. Its impact on consumers is remarkable, because the wine has a deep colour and cranberry and floral (violets) aroma. The tannins are strong and potent, yet elegant, which allows for bottle ageing.
It’s a very demanding variety in the vineyard and has few bunches per vine, which means that the yields are low and, because of it, the wine price is higher than other wines


In the Alentejo and other regions such as the Ribatejo, it produces wines with a good colour with fruity and vegetal (herbal) aromas. It is soft in the mouth, but has good tannins that allow it to mature in bottle. With age, the Trincadeira wines’ aroma changes to jam, dark plum and spices, of cinnamon and clove.
In the Alentejo, this wine is usually blended with Aragonez, making them a successful pair.


It is adaptable to sandy, slate clay and chalky terrains, as well as to dry and hot climates. Its acidity is low and thus is blended with more acid grape varieties, which results in very balanced wines. The aroma is of blackberries and raspberries in the less warm regions, while in the driest, the aroma ranges from jam, to plums to spices. The wines are usually elegant and full-bodied, with solid fruity tannins.

Alicante Bouschet

100 year old vineyards of Alicante Bouschet still exist in the Alentejo. Some of the best wines in the region owe their quality to the Alicante Bouschet, because it adds colour, structure, concentration and longevity.

Nowadays, the Alicante Bouschet is considered the ‘seasoning’ of all Alentejo wines. The planted area has been growing, and it is frequently blended with Aragonez and Trincadeira.

Cabernet Sauvignon

The wines are usually dark, with an intense flavour of blackcurrant, bilberry, plums, cherries, green pepper, eucalyptus and cedar, depending, amongst other things, on the particular “terroir” where it is produced. These wines have noble tannins that allow for some longevity, and are appropriate for ageing in oak. This will give the aroma a vanilla touch, smoothing the tougher tannins, making the wine more velvet-like.


Its more delicate tannin structure does not give this wine the longevity of Cabernet Sauvignon wines, even though it can gain complexity with bottle ageing.
The aroma is usually marked with cherry and red currant hints, reminding us of toasted coffee beans. The variety produces juicy and velvet-like wines that taste like plums.


There wines are much appreciated both domestically and abroad. They are dense, full-bodied, thick in colour and long lasting. Sometimes with an attractive dark pepper and tar aroma. It is essential to cultivate this variety in a hot and dry climate, so that it can produce attractively ripe grapes. Unlike many varieties, there is a linier relationship between really hard pruning and increasing wine quality. A variety prone to coulure (excessive shedding of young berries), causing low fruitset and limited production.


White Grapes

Antão Vaz

Nowadays, Alentejo wine producers highlight Antão Vaz as an essential element in their white wine programme. The best wines in the region have it as a base and are usually blended with Arinto. In the most recent years, some producers have achieved excellent results from this variety, fermented in oak casks.


Although it has high acidity levels, its taste is delicate and the aroma is fruity. Much like other international grape varieties, it produces good results when fermented in oak casks. As it matures in the bottle, it develops citrus and resinous hints, which have created a name for the old white wines of Bucelas.



A variety more frequently associated with the cooler growing regions this variety produces a paler more acid wine, with hints of apple.

However this variety seems to be able to set down roots in most parts of the world and in warm regions such as the Alentejo the Chardonnay taste becomes more peachy and melon like.