Beyra Reserva Tinto

From one of Portugal’s highest wine-growing regions, this elegant red showcases the freshness and finesse that only high-altitude vineyards can deliver. Grown at 700 metres above sea level in Beira Interior, the grapes benefit from warm, sunny days and cool nights, allowing for slow, even ripening that preserves vibrant acidity while building aromatic complexity.

Winemaker Rui says that Mencía contributes the wine’s expressive aromatics and soft, silky tannins, resulting in a refined, approachable style. The grapes are fully destemmed and fermented in concrete tanks under controlled temperatures before spending around six months in seasoned French oak barrels, adding subtle vanilla spice without overpowering the fruit.

The nose opens with elegant aromas of fresh berries layered with mineral nuances and delicate oak. On the palate, it is bright, fruity, and fresh, with lively acidity, fine tannins, and a long, lingering finish.

The winery itself holds special meaning for Rui. Purchased in 2011, it is located in Vermiosa, Beira Interior—the very region where he made his first wine in 1987. Long overshadowed by nearby Douro, Rui has always considered Beira Interior one of Portugal’s hidden treasures. Today, its combination of high elevations, granite, schist and quartz soils, and naturally low yields is earning the region growing recognition for producing wines of exceptional elegance and character.

「メンシアがアロマとソフトなタンニンをもたらす」とルイは話していました。大陸性気候で、夏は暑く乾燥し、長く寒い冬が特徴です。畑は標高700mの台地にあります。花崗岩とシストに石英がまざる土壌です。100％除梗、破砕します。22～26度に温度管理しながらコンクリートタンクで7日間発酵させます。フレンチオーク樽（新樽でない）で約6ヶ月熟成させます。非常にエレガントなベリーの果実のアロマとミネラルの要素が、樽の心地よいバニラの香りとバランスよく混ざり合っています。フルーティでフレッシュな味わい、長い余韻があります。