CABREG4-W - North Alentejo, Microclimate of Serra de S. Mamede - Centennial Single Vineyard field blend (about 14 different grapes varieties) - 13%

One of the first two wines made by João at Cabecas do Reguengo estate. A wine that is not only from the natural park of Serra de S. Mamede, but also with an organic certification. If you stay at his small boutique hotel you will see all the vines in the surrounding area & they are simply gorgeous! They look ancient, natural, healthy & they make this wine taste out of this world.

The balance of crispness & minerality with a rich, rounded structure from 12 month ageing in very old oak barrels gives Equinócio something that is difficult to compare to anything else. A unique wine with a unique character. Hand-picked harvest. Grapes crushed, pressed & must decanted. Natural fermentation & ageing for 12 months in very old oak barrels (225 litres). No malolactic, without fining & filtering.

Style: Organic certified, intense white.

Serving Temperature: 11-12ºC

Food pairing: Pasta dishes with some white sauces, carbonara, etc. Baked dishes & creamy cheeses. Canapés with anchovies & Parma ham will work really well as well as patés ( mushrooms, fish & chicken liver).

CABREG3-R - North Alentejo, Microclimate of Serra de S. Mamede - Centennial Single Vineyard field blend (about 14 different grapes varieties) - 13%

The brother of the white Equinócio. Aged in old oak barrels for 20 months giving it elegance & structure. Leather & earthy tones, with a lush deep red fruit nose that make it intriguing & inviting. Soft rounded tannins make it a velvet sensation for your taste buds & with mouth watering acidity.

All your senses will be captured when drinking this wine. Trust our team tasting notes... we were bowled over by this wine! Hand-picked & a very precocious harvest. Natural fermentation in a cement lagar, part of the grapes were crushed & de-stemmed. Aged in old oak barrels for 20 months, without fining & filtering.

Style: Organic certified, elegant red.

Serving Temperature: 11-12ºC

Food pairing: Venison & pork medallions with apples. Dishes that have elegance such as salmon or beef wellington & warm spices. Some cheeses with peppered notes, like aged cheddar, would be a fantastic pairing!

CABREG1-W - North Alentejo, Microclimate of Serra de S. Mamede - Old Single Vineyard field blend (about 10 different grape varieties) - 13%

This is probably the most unctuous of João’s wines. It has a richness & depth that not many wines have with the balance in structure making it a tremendous wine.

A weighty wine where lots of melon & honey come through on the nose & palate. Deep in flavour but with mass appeal as the acidity & minerality of it leaves a long lasting finish.

Hand-picked harvest from 16th to the 24th of August. Grapes crushed, pressed, & must decanted. Natural fermentation & ageing for 12 months in very old oak barrels (225 litres). No malolactic, without fining & filtering.

Style: Classy, rich & deep white.

Serving Temperature: 11-12ºC

Food pairing: Matches well with a selection of poultry, game & white fish recipes. It is particularly well matched with white wine sauces with intense herbs such as marjoram & tarragon. Wonderful with warm root vegetables as well as with creamy textured cheeses.

CABREG1-R - North Alentejo, Microclimate of Serra de Sao Mamede - Single Old Vineyard field blend (about 8 different grape varieties) - 13%

Wonderfully balanced red with incredible aromas & depth. A wine that seduces my taste-buds with engaging aromatics, working in harmony & perfect balance with nature. It has the body & warmness of the Alentejo sun, with a combination of lush red fruit & a silky texture from start to finish. A wine that will stick in your mind… & for good reason!

Hand-picked & very precocious harvest on the 23th & of 24th August. Natural fermentation in a cement vat, part of the grapes were crushed & de-stemmed. Six weeks maceration. Aged in old oak cask & barrel for 21 months. Bottled without fining & filtering.

Style: Full bodied warm red.

Serving Temperature: 13-16ºC

Food pairing: Matches well with a selection of cheeses & tomato based winter stews with warm spices. Lamb & slow cooked meat options. Aubergine, peppers & cumin dishes match really well with this wine. Be adventurous & try it with a bit of dark chocolate.

CABREG2-W - Tapada Dourada & Benfica – two centenary vineyards - Field Blend - 12%

Wine Description:
Respiro Flower 2023 is a captivating and aromatic white wine, born from the field blend of two ancient vineyards nestled at 560m altitude. A challenging, expressive vintage shaped by extremes in weather and grounded in traditional, low-intervention winemaking.

Vintage Conditions:
Between September 2022 and June 2023, Quinta das Cabeças received 1029 mm of rainfall—well above the regional average.

A warm, rainy autumn brought floods through December.

Winter settled in grey, with snow gracing the northern mountains.

March and April were unseasonably warm.

May and June proved unstable, with 76.4 mm of rain, while July came in hot and dry.
Harvested by hand on 13 August, just ahead of another heatwave.

Winemaking:
Grapes were gently crushed, pressed, and statically decanted. A chestnut flower infusion was added to the must.
Fermented naturally and aged 9 months on fine lees in cement vats, with full malolactic fermentation. Bottled without fining or filtration, preserving purity and texture.

Tasting Profile:
Fragrant and intense, with floral lift and a deep mineral core. The palate is textured yet clean, offering complexity, freshness, and quiet persistence.

Suggestions:
Pair with delicate seafood, grilled vegetables, or savour it solo to appreciate its structure and aromatic nuance.
Serve at: 10–12 ºC

CABREG2-R - North Alentejo, Microclimate of Serra de S. Mamede - White & red grapes from 3 Centennial Vineyards (about 14 varieties) - 12%

Freshness, refinement & the most unique wine in our portfolio. Where red & white grapes work as a team to create our Portuguese, Alentejo mountains claret. As the name Respiro means “Breath” it suggests the brightness & refreshing mouth watering character. With a lighter colour, silky smooth tannins & almost salivating acidity. A phenomenally drinkable & savoury wine that incites you to drink more, without the weight of the alcohol. A beauty!

Hand-picked harvest, natural fermentation in a cement vat, red grapes were crushed & de-stemmed. Five weeks maceration. Natural fermentation & ageing for 9 months in very old oak barrels (225 litres). Malolactic done. Freshness & refinement.

Style: Light Savoury Red.

Serving Temperature: 12-14ºC

Food Pairing: BBQ or grilled oily fish, such as sardines, mackerel & salmon. Intense hard cheeses & sharing boards with olives & dry meats. Paprika flavours in your dishes as well as sumac sour spice! A very versatile food friendly wine.