Monte do Além
is located in the Algarve, in southern Portugal. The secrets of this region lie in the generous sunshine of its summers, balanced by the coolness of its nights thanks to the proximity of the Atlantic Ocean.
It was here that Vinciane, originally from Belgium, and her partner Parviz, both passionate about terroir, decided in 2002 to plant 6 hectares of vines.
Cultivated entirely through organic farming, the estate is managed with precision and respect for living things. With limited yields and hand-picked harvests, each wine is crafted with patience, expertise, and high standards.
The first grapes, harvested in 2005, gave rise to a few bottles after a winemaking process carried out in the property’s garage, marking the beginnings of Monte do Além.
Notre Philosophie
«From the very beginning, the challenge was to obtain beautiful grapes — an ongoing challenge in organic farming
«The reward often comes where you least expect it, as Mother Nature remains unpredictable… The winegrower, like a hunter lying in wait, must remain constantly alert, because in organic farming, vine treatments are preventive. There are virtually no curative treatments allowed!»
Our Property
Our vines
Surface area : 5.5 hectares
Age of the vines :planted in 2002, 2003, and 2004 2002, 2003 et 2004
Soil : clay-limestone
Planting density : 5,000 vines per hectare
Average yield per hectare : 35 hectolitres per hectare
(equivalent to approximately one bottle per vine)
When we planted the vines in 2002, 2003, and 2004, we chose a denser planting than is usual in the Algarve, with a density of 5,000 vines per hectare. This allows the vines to draw deeply from the soil and produce grapes that are more concentrated and balanced.
Today, the vineyard covers five and a half hectares. We work with limited yields, around 35 hectolitres per hectare, which is about one bottle per vine.
TRAINING METHOD: Double Guyot pruning, trellising, and drip irrigation.
Pruning, along with certain other factors, determines the quantity and quality of the upcoming harvest.
Double Guyot is a long pruning method in which the canes are cut back, except for the two fruiting branches that are left for the following vintage. This work is carried out between early January and late February. After pruning, the two arms are tied to the fruiting wire, located 60 centimetres above the ground.
DRIP IRRIGATION:
Summer in the Algarve is extremely dry. There is little to no rainfall from early June to late September. Therefore, even though the presence of clay, which swells with water, allows the vines to survive the summer heatwave, this long dry period makes drip irrigation necessary.
«A vine that suffers too much tends to produce a wine that is drying and lacks roundness.»
Indeed, excessive drought leads to summer dormancy: photosynthesis stops, and with it, the ripening process. At Monte do Além, water is distributed carefully, according to the strict minimum needs of each plot, in order to preserve the physiological ripening of the grapes.
LES CÉPAGES
Le domaine cultive des cépages locaux et de tradition :
Aragonez : 7.000 pieds
Cabernet – sauvignon : 3.000 pieds
Petit Verdot : 6.500 pieds
Merlot : 3.000 pieds
Grenache : 2.500 pieds
Syrah : 3.500 pieds
Soit 25.500 pieds au total
OUR WINERY
Our winery at Monte do Além, known as an “Adega” in Portuguese, was built on the estate in 2009 with a carefully planned two-level design. This allows the grapes to move down into the stainless steel tanks by gravity, without the use of electric pumps. It has enabled us to constantly refine our work, improve our vinification methods, and support the harmonious development of our wines, while preserving the authentic expression of the terroir.
FROM HARVEST TO VINIFICATION
If you come to Monte do Além from August onwards, you will see Vinciane and the oenologist, equipped with a refractometer, walking through the vineyard and picking a few grapes here and there to carefully check the bitterness of the seeds and the sugar content of the pulp.
Day after day, they carefully determine the ideal harvest time for each grape variety.
Once perfect ripeness has been reached, the harvest can begin. It is carried out entirely by hand, using small crates to preserve the integrity of the grape bunches all the way to the winery.
Each grape variety is therefore monitored with great care and harvested at its own optimal stage of ripeness.
The hand-picked grape bunches are transported in small crates to the upper entrance of the Adega. This is where the destemmer and crusher are located, through which the grapes pass after being sorted. Once crushed, they move down by gravity into temperature-controlled, truncated-cone stainless steel tanks, which are filled grape variety by grape variety.
THE FIRST FERMENTATION: The transformation of sugars into alcohol is known as alcoholic fermentation and lasts between 15 days and 3 weeks.
The second fermentation: malolactic fermentation, which takes place in the tank.
Ageing lasts from twelve to eighteen months.
The blends are made at the very end, once the wine has found its balance.
Vinification is carried out with minimal intervention: no acidity correction, little to no fining, no filtration, and only a very small amount of sulphur dioxide.
Perfectly healthy grapes, complete fermentation leaving little to no residual sugar, and good acidity are the factors that allow for the minimal use of SO₂, which is characteristic of an organic wine.
At Monte do Além, we do not exceed 60 mg/L of total SO₂, whereas European legislation allows up to 160 mg/L for conventional red wines and 210 mg/L for rosé wines.
We are convinced that high-quality grapes, rich in anthocyanins, are the crucial element in vinification. The natural balance of our wines is thus preserved, along with the finesse of their tannins and the richness of their polyphenols.
OUR WINES
Analytical data for the Petit Verdot 2015:
Total acidity: 4.8 g/L
Residual sugar: 0.8 g/L
Total dry extract: 33.3 g/L
pH: 3.64
Total sulphur dioxide: 20 mg/L
Alcohol content: 15%
Petit Verdot
A grape variety originating from the Bordeaux region. Rare and sought-after, it is used sparingly in the Grands Crus of the Médoc, as it does not reach full ripeness every year and ripens very late. Its need for sunshine therefore makes it particularly well suited to the Algarve.
Its particular character means that we harvest it last, but rarely after the fifteenth of September.
It is a wine for ageing. When young, its tannins are somewhat firm and a little harsh, but with time they soften, giving the wine a long finish, an intense colour, and a pleasant bouquet.
These wines retain their fruity character and, after a few years, depending on the vintage, develop remarkable tertiary aromas. Petit Verdot is generally recognised as a grape variety that improves the quality of most blends.
At Monte do Além, we also produce it as a single-varietal wine. Little by little, it has become our “must-have.”
What to eat with our Petit Verdot?
It is best to open it about an hour in advance, or to decant it, so that it can fully express itself. It pairs particularly well with game, meat dishes in sauce, cheeses, and chocolate desserts — in short, festive meals, especially in winter.
As a festive wine, it is best enjoyed throughout the meal rather than as an aperitif.
Analytical data for Monte do Além 2017:
Total acidity: 5.1 g/L
Residual sugar: 0.6 g/L
Total dry extract: 20.2 g/L
pH : 3,74
Total sulphur dioxide: 22 mg/L
Alcohol content: 14.5°
Monte do Além – Blend 2017
A blended wine, it is complex, full-bodied, and well-structured. After vinification and barrel ageing, the different grape varieties are blended, and it is here that imagination and sensitivity come into play, bringing complexity to the wine.
Monte do Além is our blended wine:
Cabernet Sauvignon 35%
Merlot 35%
Aragonez 15%
Syrah 10 %,
Petit Verdot 5%
Cabernet Sauvignon gives the wine a clear, expressive bouquet in which blackcurrant is very present.
It is the king of grape varieties and quite dominant. Merlot softens it, bringing suppleness and roundness, as well as flavours of black cherry, chocolate, and blue plum.
Finally, together with the other grape varieties, this blend gives us a rich, concentrated, complex wine with delicious depth and fullness.
What to eat with Monte do Além?
We like to serve it with game terrines and pâtés, all meat dishes in sauce, beef stew, rib steak, and quails in red wine.
It also pairs well with gratins, mushroom toasts, and cheese platters.
Analytical data for Monte do Além 2019:
Total acidity: 5.7 g/L
Residual sugar: 1.1 g/L
Total dry extract: 20.2 g/L
PH : 3,59
Total sulphur dioxide: 22 mg/L
Alcohol content: 14°
Monte do Além – Blend 2019
A blended wine, it is complex, full-bodied, and well-structured. After vinification and barrel ageing, the different grape varieties are blended, and it is here that imagination and sensitivity come into play, bringing complexity to the wine.
Monte do Além is our blended wine:
Cabernet Sauvignon 35%
Merlot 35%
Aragonez 15%
Syrah 10 %,
Petit Verdot 5%
Cabernet Sauvignon gives the wine a clear, expressive bouquet in which blackcurrant is very present. It is the king of grape varieties and quite dominant. Merlot softens it, bringing suppleness and roundness, as well as flavours of black cherry, chocolate, and blue plum.
Finally, together with the other grape varieties, this blend gives us a rich, concentrated, complex wine with delicious depth and fullness.
What to eat with Monte do Além?
We like to serve it with game terrines and pâtés, all meat dishes in sauce, beef stew, rib steak, and quails in red wine.
It also pairs well with gratins, mushroom toasts, and cheese platters.
Analytical data for the Rosé:
Total acidity: 7.1 g/L
Residual sugar: 0.6 g/L
Total dry extract: 21.1 g/L
PH : 2,94
Total sulphur dioxide: 64 mg/L
Alcohol content: 12°
Rosé
Well-structured and elegant on the palate, with predominant notes of red fruit, our rosé is the essential companion for your summer days.
Depending on the year, different grape varieties are used in the rosé, mainly Grenache and Merlot.
Annual production is two thousand litres.
Our rosé is made using the saignée and pressing method.
The grape juice is separated very quickly from the skins and fermented in a special tank at low temperature, in order to preserve its aromas and freshness as much as possible.
Unlike red wine, it is this short skin maceration that gives rosé wine its pale colour and aromas.
What to eat with our Rosé?
Our rosé is complex and gastronomic. It is best served chilled, at 12–13°C, and pairs beautifully with all summer dishes, including grilled fish, raw vegetables, and traditional Algarve cuisine.
Analytical data for the Clairet / Palhete:
Total acidity: 6.2 g/L
Residual sugar: 0.6 g/L
Total dry extract: 24.5 g/L/pH: 3.15
Total sulphur dioxide: 31 mg/L
Alcohol content: 12.5°
Clairet
Our clairet, or Palhete in Portuguese, is a light red wine made for sharing. Balanced and modern, refreshing and fruity, with notes of black cherry and a discreet complexity that gives it depth and finesse.
It is an easy-drinking wine, best served chilled at 12–14°.
Composition of the Palhete::
90% Grenache,
10 % Syrah
Aged in amphora, the Clairet breathes slowly, gains transparency, and preserves its fruit aromas intact.
What to eat with our Clairet?
Our clairet is an easy-drinking wine, best served chilled at 12–14°C. It pairs very well with oysters and seafood, grilled fish, charcuterie, tapas, and white meats.
Our Awards
Monte do Além has distinguished itself on both the international and regional stage thanks to the remarkable quality of its wines and the demanding vision led by Vinciane.
- 2012 — “Os Melhores de Portugal” — Revista de Vinhos — Petit Verdot 2009
- 2016 — Silver Medal — Concurso Vinhos do Algarve — Monte do Além Red 2012
- 2016 — Bronze Medal — Concurso Vinhos do Algarve — Petit Verdot 2012
- 2016 — Gold Medal — Concours Mondial de Bruxelles — Monte do Além 2013
- 2017 — Gold Medal — Algarve Wine Awards — Syrah-Grenache 2017
- 2017 — Silver Medal — Algarve Wine Awards — Monte do Além 2017
- 2026 — Gold Medal — Concurso de Vinhos do Algarve — Petit Verdot 2025
VINCIANE
Vinciane is Belgian. Having fallen under Portugal’s spell in 1990, she returned there for several years in a row and, in 1995, decided to restore Monte do Além, a beautiful authentic property in Odiáxere, in the south-west of the Algarve. Passionate about terroir and lovers of fine wine, Vinciane and her partner Parviz decided in 2002 to plant a few hectares of vines in order to produce an authentic organic wine. Sharing the responsibilities, Parviz was deeply involved in production, while Vinciane took care of wine sales.
Beyond wine, Vinciane above all loves sharing time with her family. Every summer, Monte do Além becomes a place of reunion, where family and friends come together to enjoy the estate and take part in its life, in a warm and convivial atmosphere.