Sight: dense yellow-green, resulting from the use of unripe olives. Nose: very harmonious, intensely fragrant, slightly citrusy, with notes of freshly cut grass, tomato branch, banana. Palate: Harmonious and persistent, with a perfect balance of bitterness and spice, long with a nutty flavor on the finish. Usage: Ideal for steamed vegetables or salads, hearty soups and gazpacho, topping chocolate or simply sprinkled on toast. Acid: 0.1%.

and olives are taken to Herdade do Esporão for immediate processing. Extraction begins with rapid grinding of the fruit. After a slurry has formed at the bottom, it is crushed briefly at very low temperatures so that the oil can break free from the cellulosic cells of the olives and the characteristic aromas of the varieties that characterize this olive oil are preserved. The mixture is then sent to the decanter, where the olive oil is separated from the “pomace” and water, resulting in olive oil that still contains moisture and impurities. The olive oil is cleaned by centrifugation and then immediately filtered and bottled.

The Esporão project began in Alentejo with the goal of producing the best wines. This goal underlies all the winery’s activities and is also transferred to other products and regions. White, rosé and red wines are produced on 692 hectares under the appellations DOC Alentejo and Vinho Regional Alentejano, as well as



organic olive oil






.