The argilla wine is produced at the Herdade da Anta de Cima, located in “Serra de Montargil”, “Ponte de Sor” region, owned by the Tenreiro family.

The farm is based on the traditional agroforestry production system of the region. Vineyards are located in the most fertile soils of the Herdade: clay soils, well-drained, dominantly exposed to the south and with moderate slope.

At Herdade da Anta de Cima, the last vineyards were torn out in the 1950s and the old cellar ruin remains from that time. The vineyards were brought back to the “Serra de Montargil” in 2010 and two years later the first white and red argilla wines were produced.

It’s a new cycle, a family’s project that unites tradition and modernity and aims the excellence in the production of this passionate, unique and so Portuguese’s product: wine.

The production of wine in large clay’s amphorae dates back from Roman civilization and gives three main benefits:

1. The advantages of slow and steady oxidation;
2. Concentration by evaporation;
3. Absolute respect for the wine without transmitting any other smells or tastes;

The argilla are terroir wines with a select and distinctive profile, obtained from very noble Portuguese grape varieties.