Enoturismo undergoes a makeover

 In News

Wine resort Herdade de Esporão, in Reguengos de Monsaraz, has refreshed its wine tourism offer. Among the new products offered are new guided tour circuits, wine and olive tasting sessions, a revamped menu and more experiences taking in the wider territory in which the vineyard is set.

Herdade do Esporão’s Enoturismo (wine tourism) now boasts new learning and tasting facilities and a restaurant with a renovated space and renewed offer, seeking to enhance what’s on offer in the wider territory and the range of wines and olive oils which are produced at the Herdade estate. 

The Porto-based architect’s atelier – SKREI, which was responsible for the project Adega dos Lagares, is once again associated with this latest renovation at Esporão. The changes to the restaurant, the tasting rooms and wine cellars were the more obvious improvements. The atelier sought to unite the different environments that characterise the diversity of experiences that Enoturismo offers and recycling materials recovered from the Herdade’s industrial and production activities, namely the oak casks, soil and the sheep wool.

Among the main changes, tours around the new Lagar de Azeite (Olive Oil Press) stand out, vintage wine tasting sessions at the company’s new wine cellar or the themed olive oil and wine tasting sessions in the new Garden space.

Visits to the vineyards, Adega dos Lagares wine cellar, the ampelographic (grape variety and grapevine classification) area or the Historic Centre, among others, are backed up by some novelties, such as a blind tasting with bouquet exercise, where visitors’ senses are challenged to discover different wine profiles, and from May new walks to enjoy the outside space area.



In the restaurant, the seasonal menu is highlighted with the origin of the products and reinterpretation of culinary traditions, according to the principles of “zero wastage”. The menu also features monthly a dish inspired by the recipes of Esporão & A Comida Portuguesa a Gostar Dela Própria.  The team of chefs – Carlos Teixeira, Bruno Caseiro and Filipa Gonçalves – have gone for a simple and relaxed menu, promoting sharing and socialising.

According to António Roquette, owner of Enoturismo da Herdade do Esporão, “this offer development aims to improve the visitor experience to the estate, making it more accessible, intuitive and integrated, allowing us to demonstrate the unique characteristics of our estate and production methods.”