Color: Green shade created by the use of green olives. Bouquet: Very balanced with medium fertility, floral aromas and notes of fresh aromatic herbs, green wheat and artichoke. Taste: Harmonious, complex, slightly spicy and moderately bitter, with a nutty finish. he harvest began with the more mature Arbequina variety and ended with the Cobrançosa variety. The olives were transported in trailers and immediately after harvesting they were taken to the mill in the heart of Herdade do Esporão and immediately processed. The extraction begins with a quick grinding of the fruit. After a dough has formed on the bottom, it is briefly crushed at very low temperatures so that the oil can free itself from the cellulose cells of the olives and the characteristic aromas of the varieties that characterize this olive oil are preserved. The dough is then sent to the decanter where the olive oil is separated from the “pomace” and water, obtaining an olive oil that still contains moisture and impurities. The olive oil is cleaned by centrifugation and then immediately filtered and bottled. Since this is an organic olive oil, it requires careful separation from field to bottle.

The Esporão project started in Alentejo with the aim of producing the best wines. This goal is the basis of all the winery’s activities and is also transferred to other products and regions. The white, rosé and red wines are produced on 692 hectares under the DOC Alentejo and Vinho Regional Alentejano designations, as well as organic olive oil.