Casa Relvas is a Portuguese wine producer based near Redondo in the Alentejo region of southern Portugal.

Today, the winery farms several hundred hectares of vineyards across the Alentejo, combining modern technology with sustainable vineyard management.

The warm climate and varied soils of the region allow both indigenous and international grape varieties to thrive.

Casa Relvas produces a wide portfolio of wines, including labels such as Herdade de São Miguel, Pom Pom, São Miguel Colheita Seleccionada and Segredos de São Miguel.

Key grape varieties grown include Aragonez, Trincadeira, Alicante Bouschet, Touriga Nacional, Syrah and Antão Vaz. The winery is also known for its commitment to environmental sustainability and biodiversity in the Alentejo landscape.

Alentejo spans Portugal’s sun-baked south-east, a broad plateau of rolling plains dotted with cork oak (montado). The climate is decidedly Mediterranean–continental: hot, dry summers and cool, damp winters, with scant rainfall and abundant sunshine. Elevation and exposure bring vital nuance—cooler, wind-kissed Portalegre rises on the Serra de São Mamede, while Vidigueira benefits from a natural wind corridor that moderates heat; areas further south and east are markedly warmer. Atlantic breezes temper western edges, and big day–night swings help preserve acidity.

Soils are varied and generally poor, encouraging low vigour and flavour concentration: granite and schist dominate, alongside limestone, clay and sandy patches. This mosaic underpins the DOC Alentejo’s eight subregions (Portalegre, Borba, Redondo, Évora, Reguengos, Granja-Amareleja, Vidigueira and Moura).

Grape varieties are both traditional and international. Reds feature Aragonez (Tempranillo), Trincadeira, Alicante Bouschet (a regional star), Touriga Nacional, Castelão and Syrah. Whites are led by Antão Vaz—aromatic and resilient to heat—joined by Arinto (for zest), Roupeiro (Síria) and Fernão Pires.

Stylistically, Alentejo is generous yet increasingly precise. Reds range from plush, dark-fruited and velvety to fresher, more structural styles from higher sites; oak is used judiciously. Whites span crisp, citrus-lined Arinto to fuller, stone- and tropical-fruited Antão Vaz, often with a subtly textural, mineral edge. The region also preserves ancient talha (amphora) winemaking, yielding fragrant, gently tannic whites and characterful reds. Modern viticulture, altitude and thoughtful blending now deliver wines that balance sun-ripened richness with refreshing lift.

Tempranillo is one of the world’s great red grape varieties, most famously associated with Spain, where it is the backbone of iconic wines from Rioja and Ribera del Duero. Its name comes from temprano, meaning "early," reflecting its tendency to ripen earlier than other Spanish red varieties. Tempranillo thrives in warm, sunny climates with cool nights, which help preserve acidity and balance in the grapes. It grows best in chalky or clay-limestone soils and is known for its thick skins, moderate acidity, and firm tannins.

In Spain, Tempranillo is often blended with Garnacha, Graciano, or Mazuelo and aged in oak to produce wines with depth, structure, and ageing potential. Classic styles exhibit flavours of red cherry, plum, tobacco, leather, vanilla, and dried herbs. In warmer regions like Toro, it produces fuller-bodied, powerful wines, while in cooler zones like Rioja Alta, it shows more finesse and elegance.

Outside Spain, Tempranillo is grown in Portugal (as Tinta Roriz or Aragonez), where it contributes to both table wines and Port. It's also gaining traction in New World regions such as Argentina, California, Texas, and Australia, where winemakers appreciate its versatility and food-friendly character. Tempranillo’s appeal lies in its balance of fruit, spice, and structure.

Trincadeirais a traditional Portuguese red grape variety widely planted in regions such as Alentejo, Dão, and Douro.

Also known as Tinta Amarela, Trincadeira is highly valued for its aromatic complexity, producing wines with rich, spicy character and dark fruit flavours.

Wines made from Trincadeira are typically medium to full-bodied, with moderate to firm tannins and balanced acidity.

Aromas often include blackberry, plum, black cherry, along with herbal, earthy and sometimes peppery notes. When aged in oak, Trincadeira develops additional layers of spice, chocolate and tobacco.

It is frequently blended with Aragonez, Castelão or Alicante Bouschet to enhance depth, structure and aromatic richness, though it can also produce expressive single-varietal wines.

Castelão is one of Portugal’s most widely planted red grape varieties and is especially associated with the Península de Setúbal, Alentejo and Tejo regions.

It thrives in hot, dry climates and performs particularly well in sandy soils, where it can produce balanced wines with good acidity. The grape is valued for its resilience and ability to ripen reliably even in challenging conditions.

Wines made from Castelão are typically medium-bodied with moderate tannins and bright acidity. Aromas often include red cherry, plum and wild berries, alongside earthy, herbal and sometimes slightly gamey notes as the wine ages.

With time in bottle, the wines can develop more complex flavours of leather, spice and dried fruit. Castelão is often used for approachable everyday reds but can also produce structured wines capable of ageing.

Tempranillo is one of the world’s great red grape varieties, most famously associated with Spain, where it is the backbone of iconic wines from Rioja and Ribera del Duero. Its name comes from temprano, meaning "early," reflecting its tendency to ripen earlier than other Spanish red varieties. Tempranillo thrives in warm, sunny climates with cool nights, which help preserve acidity and balance in the grapes. It grows best in chalky or clay-limestone soils and is known for its thick skins, moderate acidity, and firm tannins.

In Spain, Tempranillo is often blended with Garnacha, Graciano, or Mazuelo and aged in oak to produce wines with depth, structure, and ageing potential. Classic styles exhibit flavours of red cherry, plum, tobacco, leather, vanilla, and dried herbs. In warmer regions like Toro, it produces fuller-bodied, powerful wines, while in cooler zones like Rioja Alta, it shows more finesse and elegance.

Outside Spain, Tempranillo is grown in Portugal (as Tinta Roriz or Aragonez), where it contributes to both table wines and Port. It's also gaining traction in New World regions such as Argentina, California, Texas, and Australia, where winemakers appreciate its versatility and food-friendly character. Tempranillo’s appeal lies in its balance of fruit, spice, and structure.

Trincadeirais a traditional Portuguese red grape variety widely planted in regions such as Alentejo, Dão, and Douro.

Also known as Tinta Amarela, Trincadeira is highly valued for its aromatic complexity, producing wines with rich, spicy character and dark fruit flavours.

Wines made from Trincadeira are typically medium to full-bodied, with moderate to firm tannins and balanced acidity.

Aromas often include blackberry, plum, black cherry, along with herbal, earthy and sometimes peppery notes. When aged in oak, Trincadeira develops additional layers of spice, chocolate and tobacco.

It is frequently blended with Aragonez, Castelão or Alicante Bouschet to enhance depth, structure and aromatic richness, though it can also produce expressive single-varietal wines.

Castelão is one of Portugal’s most widely planted red grape varieties and is especially associated with the Península de Setúbal, Alentejo and Tejo regions.

It thrives in hot, dry climates and performs particularly well in sandy soils, where it can produce balanced wines with good acidity. The grape is valued for its resilience and ability to ripen reliably even in challenging conditions.

Wines made from Castelão are typically medium-bodied with moderate tannins and bright acidity. Aromas often include red cherry, plum and wild berries, alongside earthy, herbal and sometimes slightly gamey notes as the wine ages.

With time in bottle, the wines can develop more complex flavours of leather, spice and dried fruit. Castelão is often used for approachable everyday reds but can also produce structured wines capable of ageing.

Tempranillo is one of the world’s great red grape varieties, most famously associated with Spain, where it is the backbone of iconic wines from Rioja and Ribera del Duero. Its name comes from temprano, meaning "early," reflecting its tendency to ripen earlier than other Spanish red varieties. Tempranillo thrives in warm, sunny climates with cool nights, which help preserve acidity and balance in the grapes. It grows best in chalky or clay-limestone soils and is known for its thick skins, moderate acidity, and firm tannins.

In Spain, Tempranillo is often blended with Garnacha, Graciano, or Mazuelo and aged in oak to produce wines with depth, structure, and ageing potential. Classic styles exhibit flavours of red cherry, plum, tobacco, leather, vanilla, and dried herbs. In warmer regions like Toro, it produces fuller-bodied, powerful wines, while in cooler zones like Rioja Alta, it shows more finesse and elegance.

Outside Spain, Tempranillo is grown in Portugal (as Tinta Roriz or Aragonez), where it contributes to both table wines and Port. It's also gaining traction in New World regions such as Argentina, California, Texas, and Australia, where winemakers appreciate its versatility and food-friendly character. Tempranillo’s appeal lies in its balance of fruit, spice, and structure.

Trincadeirais a traditional Portuguese red grape variety widely planted in regions such as Alentejo, Dão, and Douro.

Also known as Tinta Amarela, Trincadeira is highly valued for its aromatic complexity, producing wines with rich, spicy character and dark fruit flavours.

Wines made from Trincadeira are typically medium to full-bodied, with moderate to firm tannins and balanced acidity.

Aromas often include blackberry, plum, black cherry, along with herbal, earthy and sometimes peppery notes. When aged in oak, Trincadeira develops additional layers of spice, chocolate and tobacco.

It is frequently blended with Aragonez, Castelão or Alicante Bouschet to enhance depth, structure and aromatic richness, though it can also produce expressive single-varietal wines.

Castelão is one of Portugal’s most widely planted red grape varieties and is especially associated with the Península de Setúbal, Alentejo and Tejo regions.

It thrives in hot, dry climates and performs particularly well in sandy soils, where it can produce balanced wines with good acidity. The grape is valued for its resilience and ability to ripen reliably even in challenging conditions.

Wines made from Castelão are typically medium-bodied with moderate tannins and bright acidity. Aromas often include red cherry, plum and wild berries, alongside earthy, herbal and sometimes slightly gamey notes as the wine ages.

With time in bottle, the wines can develop more complex flavours of leather, spice and dried fruit. Castelão is often used for approachable everyday reds but can also produce structured wines capable of ageing.