T: +351 211 550 748    email: info@azamor.com

Our stunning Azamor property has a wild beauty that today is rare to find.

An amalgamation of two properties in the Vila Viçosa region of Alentejo, the estate consists of 260 hectare (650 acre), 25 hectares (65 acres) of vines, 30 hectares (75 acres) with cork oaks and pine trees, and 140 hectares (350 acres) of productive olive trees. The remaining land is used by rare Lusitano horses.

The Vineyards

The Azamor vineyards were planned and laid out in 2001 and 2002. Consisting of 25 hectares, the vineyards are the most densely planted vineyards in the Alentejo, and possibly Portugal. Situated at 350m (1150 feet) above sea level the vineyards overlook a vast landscape.


The unique north/south row spacing is 2.2 metres x 0.9 metres (7’ x 3’) and the vines are extensively pruned with substantial distance between the shoots creating a well ventilated canopy area which is bigger than the Portuguese average. Currently we are pruning as a dry vineyard.


Our soils consist of clay with schist bedrock and 6km of drainage installed beneath the vineyards. The deep well drained soils with the mother rock in the “old” vineyard at about 2 meters deep and in the “new” vineyard, between 1-2 metres deep. The soil is naturally balanced with pH’s between 7.5 and 6.5.


We planted eight and now have seven varieties.  The four Portuguese varieties planted are: Touriga Nacional, Touriga Franca, Trincadeira and Alicante Bouschet and the three international varieties are : Syrah, Merlot, & Petit Verdot. 


The Winery

It is not by chance that the Azamor quality has been maintained throughout its first twelve vintages. The grapes are fermented slowly, using state of the art technology, to ensure that all the fruit flavours are extracted and that the softest tannins develop. The fermented grape juice is often left on its skins to increase complexity.


The grapes are pressed in the traditional basket press, which is extremely gentle, and the wine is then transferred and stored in stainless steel tanks or oak barrels, where the secondary fermentation takes place, resulting in a round succulent mouth feel.

Our “state of the art” barrel cellar has temperature and humidity control and we have  4 visitor rooms with a tasting area and a chapel. Visits are by appointment only.