Adega de Borba Adega Cooperativa de Borba, CRL

Largo Gago Coutinho e Sacadura Cabral, 25 Ap. 20, 7151-913 Borba
Telephone +351 268 891660
Fax +351 268 891664

Hall map

ProWein 2019 hall map (Hall 10): stand C42-21

Fairground map

ProWein 2019 fairground map: Hall 10

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Wines from Europe
  • 01.01.17  Wines from Portugal
  •  Wines from Alentejo

Our products

Product category: Wines from Alentejo

Galitos Red

This wine was produced from selected grapes planted in the vast chalky-clay and schist plains in Borba. When they arrive to the winery the grapes are destemmed and crushed. The alcoholic fermentation then takes place at a controlled temperature of 25ºC. During this period the maceration occurs for 7 days by using the pumping method so as to optimise the extraction of colour, aromas and flavours. The next phase is the malolactic fermentation which is a very important step that allows the wine to become softer and smoother. After the period during which the wine stabilises in stainless steel vats by using physical processes, the wine is filtered before being bottled in the following spring.

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Product category: Wines from Alentejo

Adega de Borba Premium Rose

The grapes were selected from certified vines for the production of D.O.C. wines from the sub-region of Borba. The harvest was performed manually during the mornings to achieve the ideal temperature of the grapes as they arrived in the winery. The grapes were then destemmed and slightly crushed, process after which a peculiar maceration was performed in stainless steel vats for 12 hours at a controlled temperature of 10 ºC. After the sangria and slight pressing, the tear must fermented separately, 60% in Portuguese, American and French oak barrels, 40% in stainless steel vats at a controlled temperature of 15ºC. After fermentation, the wine continued to age for another 6 months in the same barrels, after which the final batch was finally made with the rest of the wine. Bottling was performed after the filtration process.

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Product category: Wines from Alentejo

Senses Viognier

Viognier is a recent grape variety in the Alentejo region’s vineyards, and this wine shows its oenological characteristics for producing a quality wine. The grapes are from relatively young vines and have yielded a balanced and aromatic wine. The grapes are picked by hand in the morning so as to be at a good temperature when they reach the winery. After crushing and total destemming, the grapes are pressed and undergo cold decantation for 24 hours, and alcoholic fermentation with temperature control at 16 oC. After stabilisation and filtration, the wine is bottled and kept in the bottle for 3 months.

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About us

Company details

On the 24th April the Board of the Agriculture Guild of Borba invited a group of wine makers to gather around and discuss the possibility of creating Adega de Borba. On the 30th April 1955 the first Board of the Adega de Borba Cooperative came into force.

Founded in 1955, Adega de Borba was the first of a series of wineries settled in the Alentejo region, promoted and helped by the “Junta Nacional do Vinho”, a public organisation that controlled and supervised the wine production in Portugal at a time when wine production didn’t carry much weight in the economy of the region. In fact if it weren’t for this promotion carried out by a state organisation which allowed the creation of a commercial and productive organisation for the Alentejo wines, the vine culture would have disappeared from this region, as all the incentives at that time were allocated to the production of cereals. The Alentejo as Portugal’s “barn” was an idea that was already implemented in people’s minds back then.

After 3 decades of resistance, in which only the great value of the grape varieties and the exquisite natural conditions allowed to sustain the production of wines in the Alentejo, it was the 80’s, the time when the potential of the region was evaluated and confirmed by the consumer. The region benefited from the fact that wine production was associated to large wine cellars. This idea triggered the growth of technological development in the area, far greater than in any other region in the country. Technology allowed the wine makers to start producing high-quality bottled wines at a time when the consumer became even more demanding and started to appreciate the quality rather than the quantity. Truth be told the creation of the Alentejo demarcated region and the construction of technical structures which released the use of new technologies available to the wine grower were essential in the whole process.

The euphoria that the Alentejo wines have been going through in these past few years is the outcome of a long and hardworking process both in the vineyard, with the selection of the best grape varieties and soils, and in the winery, with the improvement of the techniques and the purchase of state-of-the-art equipment. All this was at some extent ignored, at a time when the heartbeat of the region was not the production of wine.

Nowadays the Adega de Borba brings together 300 associates whose vineyards cover a total area of 2,000 hectares, 70% of which is cultivated with red grape varieties and 30% with white ones.

Constantly striving for the for reinforcement of the quality of their products the Adega de Borba Coop is currently developing an ambitious project to bring the winegrower closer to the winery so to bring out the passion of making great wines in him. After the selection and keeping of the best grape varieties and the acquisition of modern equipment, Adega de Borba believes that the commitment of the winegrower with the wine production is the only ingredient necessary to improve its products even further and achieve the full potential that the region has to produce outstanding wines.

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