Alves de Sousa is a distinguished, family‑owned producer in Portugal’s Douro Valley, crafting both Port and dry wines from indigenous grapes across five generations. Founded by Domingos Alves de Sousa, originally a supplier of grapes to major Port houses, the winery pivoted in the early 1990s to produce its own bottlings, notably launching Quinta da Gaivosa in 1992 and raising the standard for Douro table wines.

Domingos earned the prestigious “Producer of the Year” award from Revista de Vinhos twice (1999 and 2006)—a unique achievement. In 2023 he received a Lifetime Achievement Award from the same magazine in recognition of his pioneering role in modern Douro winemaking.

Today the estate is led by winemaker Tiago Alves de Sousa, who holds a doctorate in viticulture and oenology and brings a rigorous, holistic approach combining traditional practices and modern precision in the vineyards and cellar.

Cultivation focuses exclusively on native Douro varieties—including Touriga Nacional, Touriga Franca, Tinta Roriz, and Tinto Cão—grown on schist and granite soils in low-yield, high-altitude vineyards at estates like Quinta da Gaivosa and Vale da Raposa.

The winery employs spontaneous fermentation, lees ageing in concrete, minimal filtration, and a philosophy dubbed “New Old Vineyards” that balances respect for traditional terroir with sustainable, precise viticulture.

Alves de Sousa wines—ranging from powerful reds and elegant whites to rosé, Ports, and dessert wines—are celebrated internationally for their elegance, authenticity, and reflection of the Douro’s unique terroir.

The Douro Valley, located in northern Portugal, is one of the world’s oldest and most strikingly beautiful wine regions. Recognised as a UNESCO World Heritage Site, it is the historic heartland of Port production and increasingly known for high-quality still wines.

The region is defined by the Douro River and its steep, terraced vineyards carved into rugged schist hillsides. The climate is hot and dry in summer, with cold winters and low annual rainfall—particularly in the eastern Douro Superior. These harsh conditions, combined with poor, rocky soils, result in low yields but highly concentrated, characterful grapes.

The Douro is divided into three sub-regions: Baixo Corgo, with a cooler, wetter climate and lighter wines; Cima Corgo, the traditional core of premium Port production; and Douro Superior, the driest and most remote, now producing increasingly sought-after wines.

Port is typically made from a blend of indigenous grape varieties, each contributing distinct qualities. The most important include Touriga Nacional (structure and aromatics), Touriga Franca (elegance), Tinta Roriz (Tempranillo – backbone), Tinta Barroca, and Tinto Cão. Grapes are often foot-trodden in traditional lagares before fortification.

Touriga Nacional is widely regarded as Portugal’s finest red grape variety, known for its deep colour, intense aromatics, and powerful structure. Indigenous to the Dão region, it is now most famously associated with the Douro Valley, where it plays a leading role in both Port and dry red wine production. The variety has also found success in other regions, including Alentejo, Bairrada, and even internationally in countries like South Africa and Australia.

Aromatically, Touriga Nacional offers a rich bouquet of dark fruits such as blackberry, blackcurrant, and plum, alongside floral notes of violet and rose. It often shows spicy, herbal undertones and, with age, can develop complex hints of liquorice, leather, and cedar. On the palate, it delivers bold tannins, vibrant acidity, and excellent ageing potential.

Despite its high quality, Touriga Nacional poses several viticultural challenges. It is naturally low yielding and has small, thick-skinned berries, which contribute to its concentration but can reduce productivity. The vine is also vigorous and requires careful canopy management to ensure balanced fruit ripening and optimal exposure.

Thanks to its resilience, depth, and distinctive character, Touriga Nacional remains a cornerstone of Portuguese winemaking and a benchmark for quality in both blended and varietal wines.

Touriga Franca is one of Portugal’s most widely planted and important red grape varieties, particularly in the Douro Valley, where it plays a key role in the production of both Port and dry red wines. It is often blended with other native grapes like Touriga Nacional, Tinta Roriz, and Tinta Barroca to create wines with complexity and balance.

Touriga Franca is valued for its elegance, aromatics, and reliable yields. While Touriga Nacional brings power and structure, Touriga Franca contributes finesse, floral notes, and supple texture. It typically offers aromas of red and black berries, violets, and subtle spice, with a smooth, rounded palate and soft tannins. In blends, it enhances aromatic lift and drinkability, while varietal expressions can show impressive depth and ageing potential.

Viticulturally, Touriga Franca is more vigorous and higher-yielding than Touriga Nacional, making it attractive to growers. It is relatively hardy, coping well with the Douro’s hot, dry climate and schistous soils. However, it requires careful canopy management to avoid excessive shading and ensure even ripening.

Though less internationally famous than Touriga Nacional, Touriga Franca is essential to the character and success of many Douro wines, offering balance, floral charm, and consistency in both fortified and still wine styles.

Tinta Roriz, known as Tempranillo in Spain, is a key red grape variety in Portugal, particularly in the Douro Valley and the Dão region. It plays a vital role in both Port wine and dry red blends, often alongside Touriga Nacional and Touriga Franca. In Portugal, Tinta Roriz contributes structure, body, and ripeness, making it a versatile and valuable component in the country’s winemaking.

Aromatically, Tinta Roriz is known for its bold, ripe fruit character, typically showing notes of red cherry, plum, and blackberry, often layered with spice, tobacco, and earthy undertones. It brings good tannic structure and depth to blends, with moderate to high alcohol and balanced acidity, depending on site and ripeness.

Viticulturally, Tinta Roriz ripens early and is generally easy to cultivate, which contributes to its widespread planting. However, it is susceptible to disease, particularly powdery mildew, and can struggle in excessively hot or dry conditions, where acidity may drop and flavours can become jammy. Careful site selection and canopy management are important to maintain balance and freshness.

Tinta Roriz is a cornerstone of many high-quality Portuguese wines, offering structure and richness, and continues to be one of the most important bridge varieties between Iberian viticultural traditions.