Wine Producers
AdegaMãe Winery – Atlantic‑Driven Wines from the Lisboa Wine Region
In the rolling hills outside Torres Vedras, north of Lisbon, AdegaMãe winery is one of the leading new names in the Lisboa wine region. The estate grows out of a family’s deep connection to their home area. Founded in 2010 by the Alves family, owners of the Riberalves Group, AdegaMãe is a tribute to the family matriarch Manuela Alves – “Mãe” meaning “mother” in Portuguese.
In October 2023, I visited AdegaMãe together with colleagues from around the world. We were given a generous tasting followed by lunch with the owner, Bernardo Alves, and the winemaker, Diogo Lopes – a great opportunity to understand both the place and the wines in more depth.
Lisboa’s Atlantic climate and varied terroir
In the Lisboa wine region the Atlantic Ocean is the key influence. Cool sea air moderates the climate so that, despite the southerly latitude, conditions can resemble parts of northern Europe. Constant breezes and moderate temperatures give excellent conditions for growing grapes.
The landscape is diverse, with coastal and inland zones creating a patchwork of microclimates. This variety is reflected in nine appellations within a relatively compact area. AdegaMãe sits in the Torres Vedras sub‑region, close to the coast and at the heart of Lisboa. The estate also has vineyards inland in Alenquer.
Two vineyard zones – Torres Vedras and Alenquer
AdegaMãe manages around 120 hectares (297 acres) of vineyards and supplements this with fruit from contract growers. The vines are split between two areas:
- Torres Vedras, near the coast, where white varieties dominate (with Pinot Noir as the main exception), and
- Alenquer, on the other side of the Montejunto–Estrela mountain range, planted exclusively with red grapes.
The white vineyards in Torres Vedras lie between the Atlantic and the Montejunto–Estrela ridge. Cool summers and steady sea breezes bring freshness, giving whites marked by acidity, minerality and a touch of salinity. The red vineyards in Alenquer have a more continental influence, with greater temperature swings, warmer summers and earlier ripening. Here the reds tend to be juicy and ripe, with smooth tannins.
Local Portuguese grapes with an international accent
Originally both red and white grapes were planted along the coast. Soil and pH studies later showed that the limestone soils were particularly suitable for white varieties, so the focus shifted in that direction – Pinot Noir being the main exception.
Around 85% of production is based on Portuguese grapes such as Alvarinho, Arinto, Fernão Pires, Viosinho, Vital, Aragonez, Castelão, Touriga Franca and Touriga Nacional. In some wines these are blended with international varieties including Chardonnay, Riesling, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Pinot Noir and Syrah. Using international grapes in blends has been part of the Lisboa toolbox for almost three decades, allowing experimentation while still respecting local traditions.
Inspired by the cool Atlantic conditions, AdegaMãe planted two hectares of Riesling in 2011. The wine is made in a dry style and spends five years in stainless steel, gaining a marked salty edge. Riesling is still rare in Portugal and in the Lisboa region, but AdegaMãe sees it as a useful complement – while maintaining that the future lies above all in authentic Portuguese varieties.
AdegaMãe production and exports
The cellar produces around four million bottles per year, with roughly 80% exported to more than 30 countries. Brazil is the largest single market.
Selected wines
Dory Branco 2022
Dory takes its name from the traditional fishing boat once used for cod fishing. Dory Branco 2022 is aromatic, with grapefruit, subtle tropical notes and a hint of asparagus, all sitting on a mineral, slightly salty backbone. On the palate it is dry and crisp with refreshing acidity and a gentle warmth.
The wine is a blend of Viosinho, Alvarinho, Arinto and Sauvignon Blanc from the vineyards in Torres Vedras. After gentle pressing and cold settling, fermentation takes place over 15 days at 14–15°C (57–59°F). The wine then spends four months on the lees with bâtonnage. Total production is about 100,000 bottles.
AdegaMãe Viosinho 2021
AdegaMãe Viosinho 2021 shows aromas of crisp green apple, yellow plum, chamomile and jasmine, with mineral notes and a touch of salinity. The palate is dry and refreshing with a pleasant warmth.
The Viosinho grapes come exclusively from Torres Vedras. After destemming, gentle pressing and cold settling, fermentation takes place in stainless steel at 15–16°C (59–61°F) for about 15 days. The wine then spends four months on the lees with bâtonnage. Production is around 10,000 bottles.
AdegaMãe Arinto 2019
AdegaMãe Arinto 2019 offers delicate aromas of lemon and orange blossom, hints of flint and wet stone and a light buttery note from the lees contact. The palate is dry with bright acidity and a gentle warmth. This is a wine that ages well and is a good candidate for the cellar.
It is made from Arinto grown in Torres Vedras. The grapes are destemmed, gently pressed and cold settled before a 15‑day fermentation in stainless steel at 15–16°C (59–61°F). The wine then spends six months on the lees with bâtonnage. Production is around 10,000 bottles.
AdegaMãe Vinhas Velhas Branco 2019
Vinhas Velhas Branco 2019 comes from an old west‑facing vineyard on the slopes of the Serra de Montejunto, an area known for its expressive terroir. Aromatically the wine offers peach, papaya and a light petrol note reminiscent of mature Riesling, with nuances of gunpowder and subtle oak adding complexity. The palate is dry, fresh and warm, with real depth.
The grapes are carefully hand-harvested and delicately pressed to extract their precious juice. Following 48 hours of cold static decanting, the juice undergoes fermentation in a temperature-controlled cement egg for 20 days. Subsequently, the wine matures within the same cement egg, developing a unique texture and complexity. Limited to just 3,000 bottles, this wine is a rarity.
Dory Rosé 2022
Dory Rosé 2022 shows aromas of peach, strawberry, raspberry and dark plum with light vegetal and mineral notes. It is dry and refreshing on the palate with balanced acidity.
The wine is a blend of Touriga Nacional and Pinot Noir. The grapes are pressed directly until the desired colour is reached, followed by cold settling and a 15‑day fermentation at 14–15°C (57–59°F). After fermentation the wine spends time on the lees with bâtonnage. Production is about 30,000 bottles.
AdegaMãe Pinot Noir Rosé 2022
Pinot Noir Rosé 2022 has delicate aromas of strawberry and cherry with subtle floral and spicy notes. On the palate it is dry with crisp acidity and a warming finish.
The Pinot Noir is grown in Torres Vedras. Grapes are hand‑picked and loaded directly into the press, using only the first juice. After 48 hours of cold settling, the must ferments for around 20 days in stainless steel. The wine then spends eight months on fine lees. Total production is about 3,000 bottles.
Dory Tinto 2022
Dory Tinto 2022 offers plenty of aroma: violet, rose, cassis and other dark berries, with notes of paprika and a touch of balsamic. The palate is juicy and refreshing with soft tannins and a warm, satisfying finish.
The wine is a blend of Touriga Nacional, Aragonez, Pinot Noir and Syrah from Alenquer. After a two‑day cold pre‑fermentation maceration, fermentation takes place in stainless steel at 22–25°C (72–77°F) for around 15 days. Part of the wine is aged in used French oak barrels, adding extra complexity. Production is about 150,000 bottles.
AdegaMãe Castelão 2017
Castelão 2017 shows aromas of blackcurrant, dark plum, prune, rose and leather, with spice and a subtle smoky note from the barrels. The palate is fresh with medium tannins and a gentle warmth.
The wine is made from Castelão grown in Alenquer. After destemming and a two‑day maceration, fermentation takes place over about 15 days at controlled temperature. The wine then ages for 11 months in selected used French oak barrels. Total production is around 3,000 bottles.
AdegaMãe Touriga Franca 2020
Touriga Franca 2020 offers cassis, prune, raisin, mint and floral notes, with a touch of balsamic on the nose. On the palate it shows lively acidity, velvety tannins and a warm finish.
The Touriga Franca comes from vineyards in Alenquer. Grapes are hand‑harvested into 18‑kg boxes, gently destemmed and given a two‑day pre‑fermentation maceration, followed by around 15 days of temperature‑controlled fermentation. The wine then spends 12 months in French oak barrels. Production is about 10,000 bottles.
AdegaMãe Terroir Tinto 2016
Terroir Tinto 2016 presents a complex nose of blackcurrant, blueberry, blackberry, mulberry, resin and mineral notes. On the palate the tannins are fresh and intense yet ripe, with a warm, persistent finish and a long aftertaste.
The wine is only made in the best years, from a blend of Touriga Nacional, Touriga Franca and Cabernet Sauvignon grown in Torres Vedras. Grapes are hand‑harvested into 18‑kg boxes, destemmed and given a two‑day pre‑fermentation maceration before a 15‑day fermentation at controlled temperature. The wine then ages for 18 months in new French oak barrels. Total production is about 3,000 bottles.
AdegaMãe – balancing tradition and innovation
AdegaMãe has quickly become one of the most dynamic names in the Lisboa region. By working with both classic Portuguese varieties and carefully chosen international grapes, and by making full use of the contrast between Atlantic and inland vineyards, the estate produces a wide range of Lisboa wines that are both expressive and accessible. Strong export markets show that there is a growing global appetite for this style of Lisboa wine.
Visitors can find practical information about visits and tastings on the AdegaMãe website.
