It’s a massive region: covering almost ⅓ of the country, and accounting for the same % of its total wine production; which for decades has become defined by international varieties smothered in oak and extraction.

  

But, increasingly, it’s also home to a number of producers we love (which you’ll probably find familiar: Herdade do Rocim, Cabeças do Reguengo, Susana Esteban…) They’re dotted widely throughout Alentejo, but all find center in reviving indigenous varieties and refocusing technique back to traditional talha (aka amphora!).

 

'Natus' is no exception: made by Hamilton Reis, formerly the winemaker at Cortes de Cima (another producer we love, see below!). He’s located in Vidiguera, a small town at the southern foot of the Serra do Mendro mountains which cut through the center of Alentejo.

 

It’s a project that continues to push the traditional ways: organically farmed, 90+ year old indigenous varieties are slowly foot trodden in lagar, fermented in talha, aged in old oak. And – even among a slate of favorite names – we’re still struck by just how delicious they are.

 

2022 Natus Branco, Alentejo
Equal parts old vine Anton Vaz, Roupeiro and Arinto gently trodden with 20% stems, macerated and pressed into talha and used oak for fermentation; aged in used oak on the lees for 8 months. Subtly phenolic and textured, with green almond and honeydew melon – perfect for salty snacking.
 
2021 Natus Tinto, Alentejo
Mostly old vine Castelão and Trincadeira, with touches of Alfrocheiro, Tinta Miúda (Graciano), Aragonez (Tempranillo), and Tinta Grossa. Gently trodden with 20% stems and pressed into talha for fermentation; aged one year in century-old Portuguese oak and chestnut barrels followed by six months settling in stainless steel. Especially elegant, with forest-y mulberry fruit and bitter herb – a really beautiful wine for fall.