Cork, Wine and Olive Oil
Inside a Cork Oak Forest
Évora countryside
Walk through the montado, the cork oak landscape that defines the Alentejo.
Half day
Cork, Wine and Olive Oil
A Private Tasting in a Family Cellar
Taste wines from the estate with the family who makes them.
- Location
- Borba, Reguengos and Évora
- Duration
- 2 to 3 hours
- Best seasons
- Spring, summer, autumn and winter
- Pace
- Gentle
- Region
- Alentejo Central
The story
Alentejo wine is generous, sunny and food friendly, with eight sub-regions inside the official wine region. In a private cellar you taste from tank and barrel, walk the vines and sit down to bread, cheese and cured meats from neighbouring farms.
The day
What you do
- 1Walk through the vineyards and cellar
- 2Taste a curated flight, including something rare
- 3Enjoy a simple lunch with the family
Gentle on the land
Small and medium family estates, many using local grape varieties and traditional methods, visited privately rather than in large tour groups.
Where this is
Borba, Reguengos and Évora
Part of the journeys: Cork and Wine
Approximately 38.80° N, 7.46° W
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Good companions
Cork, Wine and Olive Oil
From Bark to Craft: A Cork Workshop
Alentejo cork country
See how raw cork becomes something beautiful, in a family-run workshop.
1.5 to 2 hours
Cork, Wine and Olive Oil
Wine Made in Clay Amphorae
Vidigueira
Taste wine made with a method that dates back to Roman times.
2 to 3 hours
From the journal
Eat and Drink
What to Eat in the Alentejo: Bread, Pork, Cheese and Soups
Bread thickens soups, accompanies cheese and becomes migas beside pork. Around Évora and the surrounding countryside, Alentejo cooking draws on olive oil, herbs and food from the land. This guide begins with the dishes that explain the table.
18 October 2026 · 7 min read
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Curated by Portugal Magik