Only 1,000 bottles of our first amphora-aged red reserva were ever made. Winemaking began within 4 hours of the sunrise harvest of our magical, native Negra Mole and Aragonez grapes. Aged in amphorae from Italy, this ancient and often unpredictable process surpassed our expectations.

PIOTR’S PAIRING: “Our lamb from the Algarve breed grazes slowly across large pastures, eating fresh grass for almost the entire year. Paired with our Amphora wine? You have a combination that has no equivalent in the world”.

Our red is based on our ancient Negra Mole grape (native only to the Algarve and Madeira) left to mature on the vine. We introduce Aragonez, Shiraz (20%) and Cabernet Sauvignon (15%) for vibrant field blend. For aging, we use new 300-litre French oak barrels from Jura, Nevers, and Vosges.

PIOTR’S PAIRING: “Beef from the Azores and cheeses – especially Queijo Serra da Estrela – is a truly wonderful combination with our Tinto Quinta Pedragosa.”.

We make our rosé from Aragonez – the most widely planted grape on the Iberian Peninsula – and Negra Mole, a rare and ancient variety native to the Algarve.

We harvest early, before the sugars peak, to craft a lighter style that suits our coastal terroir and the vigor our 25-year-old vines.

PIOTR’S PAIRING: “It is a perfect wine to start with as an aperitif, but I personally dedicate this wine to another jewel of the ocean waters of the Algarve – Robalo. Freshly caught in the morning, grilled in the evening and served with our wine is every dream”.

Our versatile white wine is made primarily from Arinto – a grape of Portuguese origin now grown around the world. Arinto allows us to craft wines that are fresh, mineral, and bright with acidity.

PIOTR’S PAIRING: “Pairs perfectly with views of our orchard and vineyard! Pedragosa Bianco is a universal wine for relaxation, making lasting holiday memories and complements the taste of the Altantic Ocean’s treasures, our most important neighbour”