Herdade da Mingorra

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In the warm lands of Baixo Alentejo, a few kilometers from the city of Beja, there is one of the oldest wine growing cultures in the region. These are vineyards with decades of history that Henrique Uva has preserved and made profitable for years and which he always wanted to value as an independent producer.

In 2004 the dream came true, with the project going by the name of Henrique Uva / Herdade da Mingorra. The Adega is properly framed in the 1,400 ha of a landscape that is exuberant, such is the diversity of cultures and fauna, with several hydrographic basins functioning as authentic oases. The cellar is an authentic place of worship. A space where modernity and functionality coexist, in an indelible way, with the most traditional techniques.

Outwardly it surprises by the way it fits in the immense plain and inwardly by the modernity and functionality. In fact, these were the fundamental principles that guided the development of the project by the architect Vítor Vaz, with the indispensable collaboration of the winemaker Pedro Hipólito.

Located in the heart of Herdade da Mingorra, the Adega has an area of ​​2,000 m2, only wines its own grapes and works with winemaking processes at various levels. In total, the investment was over two and a half million euros, with the proviso that it was studied in order to preserve traditional techniques, although in perfect harmony with the highest technology. It is characterized by the following properties:

  • versatility of reception, which allows us to receive from hand-picked grapes, in small boxes and unloaded directly into the mills, to machine-harvested grapes.
  • diversity of winemaking techniques, fully adapted to both the existing vineyard, the new plots and the types of wine we intend to produce
  • fermentation capacity, which allows for a timely response, even if it is necessary to harvest a large quantity of grapes of different varieties and plots that simultaneously reach the ideal ripeness state
  • effective ability to control different conditioning variables of winemaking, such as, for example, an availability of sufficient cold so that, at any time of the harvest, we can cool the grapes at the entrance of the winery and, at the same time, strictly control the temperatures of all stages of the winery wine production, more specifically in the pressing and defecation of whites, pre-fermentation maceration of reds, as well as of all fermenting vats
  • elaboration of the different batches of wine, their finishing, stage and bottling, as well as some investments not directly productive, of which we highlight the well-equipped laboratory and the water treatment both at the entrance of the Cellar and the effluents, were also aspects to which we paid particular attention.