Beyra Tinto

From winemaker Rui Roboredo Madeira, whose family roots in the remote village of Vermiosa drew him back to rehabilitate one of Portugal's most overlooked terroirs. Beyra Tinto blends Tinta Roriz (Tempranillo), Touriga Nacional, and Jaen from old vines planted in granite and schist soils with quartz veins, at an average altitude of 700 meters. The result is a wine of aromatic intensity, crunchy red and dark berry fruit, bright acidity, and a discreet, elegant minerality — more on flavor than tannin, with a fresh, juicy finish that makes it immediately appealing.

Food Pairings: Grilled lamb chops, roast chicken with herbs, pasta with tomato-based sauces, aged sheep's milk cheese, charcuterie