EST. 1758

The Serra do Mendro separates the Alto Alentejo from the Baixo Alentejo and has its highest point in the Herdade Aldeia de Cima at an altitude of 424 metres above seal level. It was here that Luisa Amorim sensed the "dormant" potential of a unique geological heritage, where it would be possible to plant the first traditional terraced vineyard in the Alentejo. In an attempt to nurture the typical regional characteristics of this warm region, that has been producing wine for more than 2000 years, Aldeia de Cima’s classic and elegant wines reflect the enormous complexity of the heterogeneous soils and the character of the native grape varieties and other varieties perfectly adapted to the region. The winery adopts a minimal oenological approach aimed at emphasizing the diversity and disparate character of the 36 micro-plots. 

The winery enables the wines to be made with minimal intervention, where the goal is to highlight the heterogeneity and different character of the micro plots, soils and grape varieties. It was considered to be essential to matured the wines in oak vats and Nico Velo cement tanks, and design a winery with a capacity for 100,000 bottles.

A region of rolling plains, the Alentejo has a relatively smooth and flat landscape that stretches across almost a third of mainland Portugal. Only Serra de São Mamede, to the north of the denomination, differs from the standard. The soils alternate between schist, clay, marble, granite and limestone, in an unusual diversity. The climate is clearly Mediterranean, hot and dry, with a strong continental influence.

The Alentejo is divided into eight sub-regions, Borba, Évora, Granja-Amareleja, Moura, Portalegre, Redondo, Reguengos and Vidigueira, grouped into three distinct groups. Portalegre is the most original sub-region, with predominantly granite soils, influenced by the freshness of the Serra de São Mamede. The landscape offers numerous plots of old vines, planted on the steep slopes of the mountain, benefiting from a unique microclimate that confers freshness and complexity.