Vidigueira in the Alentejo region of Portugal has been cultivating wines since the Roman times. Attesting to the deep-rooted nature of viticulture in this area, the name Vidigueira itself nods to the Portuguese word for vine (videira). This signifies how this beautiful area has wine enmeshed deep in its soul.

Vidigueira is the favourite Portuguese wine region of Pedro Ribeiro, a wine-industry professional for more than 20 years. “It’s a place where tradition and innovation meet in a very special way,” he says. “The landscape is typically Alentejan – warm, open, with gently rolling hills – but there’s a certain energy to the wines here that really stands out.”

His lifelong mission has been to understand the nuances of viticulture. “My focus has been on understanding how place, process and people shape the character of a wine – and few places demonstrate that as clearly as Vidigueira,” adds the winemaker.

Time of the Clay

Ribeiro points out that the area is particularly known for its use of clay amphorae, or talhas, a traditional method of winemaking dating back 2,000 years. Destemmed and crushed grapes are put into these large vessels to begin fermentation, a process which occurs spontaneously given the indigenous yeast in the fruit.

Their output is undoubtedly enriched by the underlying volcanic soils in the region, and the influence of the Atlantic Ocean to the west, which plays a powerful role in the sub-region’s microclimate.

Here, the warm Mediterranean climate is cooled, especially during harvest, by breezes off the Atlantic that are stopped in their tracks by the Serra do Mendro – the hills which separate the Alto Alentejo (high country) and the Baixo Alentejo (low). Ribeiro also notes the effects of a poor but well-drained schist and granite soil, and a long-standing tradition of winemaking that values both heritage and experimentation. “This balance allows for bold, expressive wines, but also for more elegant and refined styles – especially when traditional techniques like amphora ageing are used,” he says.

Branco and Tinto

Vidigueira produces both reds and whites, though as Ribeiro suggests, it is particularly known for its whites made from the Antão Vaz grape that “thrives in the heat and gives structured, mineral wines”.

“On the red side, grape varieties like Trincadeira, Tinta Grossa and Moreto are commonly used, often resulting in wines that are rich yet fresh, especially when aged in amphorae,” he enthuses.

Respect for Tradition

Ribeiro has no hesitation when asked to name his preferred Vidigueira tipple. “Without a doubt, my favourite is Herdade do Rocim Amphora Tinto,” he says, enthusiastically of the winery he co-owns located between Vidigueira and the municipality of Cuba in Baixo Alentejo.

He believes his blend of Moreto, Tinta Grossa, Trincadeira and Aragonez grapes is imbued with the qualities that make Vidigueira wines unique and the area so blessed with quality pours. “It’s a wine that captures the essence of the region – the purity of fruit, the respect for tradition, and the subtle complexity that amphora ageing brings,” he notes.

Ribeiro does raise a glass to other local wines, however. “I’m also a fan of amphora-aged wines from producers like XXVI Talhas who continue the legacy of talha winemaking with integrity,” he adds.

Fruit Forward

Describing his favourite wine, he identifies a distinct fruitiness in its aromas and taste: “The Herdade do Rocim Amphora Tinto offers vibrant red fruit – cherry, raspberry – but with an earthy, slightly herbal note from the amphora.”

Elaborating on how the soothing microclimate plays a part in the character of the wine, he says: “There’s a beautiful freshness, even in a warm region like Vidigueira, and a soft, almost clay-like minerality that makes it feel very alive. The texture is supple, the tannins gentle, and the finish often lingers with a slightly savoury, wild herb character.”