Cheese and wine: the perfect combination to celebrate summer at Adega José de Sousa

Located in Reguengos de Monsaraz, Adega José Sousa welcomes summer with a special programme, which invites you to visit the cellar and try some of the best wines from the producer paired with national cheeses, during the month of July.

From the 1st to the 31st of July you can visit Adega José Sousa, a property full of prestige and history, which has two wineries with very different styles, where tradition and modernity combine perfectly. At Adega dos Potes, where there are 114 clay pots, the ancestral and ancient fermentation method is evident in the production of wines, while at Adega Moderna, which has 44 stainless steel tanks, the technology implemented in production is essential to achieve the excellence.

At the end of the guided tour, you can enjoy a tasting of three white wines paired with three cheeses: fresh cheese, cured goat cheese and butter cheese.

Programme: Adega José de Sousa, Reguengos de Monsaraz – July 1st to 31st – Price per adult: €22.50 (minimum 2 people); The entrance price includes a visit to the cellar, tasting of 3 white wines and 3 cheeses. Book at least 72 hours in advance through the contacts:

josedesousa@jmfonseca.pt | +351 918 269 569

Adega José de Sousa has existed since 1878 and was acquired by José Maria da Fonseca in 1986, in order to fulfill the old dream of producing wine in the Alentejo, in a property full of prestige and history. Located in Reguengos de Monsaraz, this is where a tradition started by the Romans over 2000 years ago is kept alive. Adega José de Sousa has 114 clay pots, where an ancient and extremely rare fermentation method is carried out. In addition to the traditional cellar, below ground level, with the hoists and two presses for treading, it also has a modern cellar, with 44 stainless steel vats and with all the essential technology for the vinification of reds, whites and rosés. At Adega José de Sousa, some of the ancestral winemaking techniques are still used, the most emblematic being the use of carving in the fermentation of the grapes. The essentials of carving winemaking have changed little in over two thousand years. In this process, the grapes previously crushed by foot are destemmed on the traditional ripanço table. Afterwards, the grape must, the skins and some part of the stem are placed inside clay pots, where fermentation occurs spontaneously. The use of jars gives spices and a third dimension to the wine. Subsequently, in the case of wine, the white wine is removed and placed in a new vase and the red is removed from the vase and ages partly in brown barrels and partly in vases. It is an artisanal and natural process, as much as the wine that results from it. Adega José de Sousa’s portfolio includes the following wines: Montado – white, red and rosé; Ripanço; Monte da Ribeira – white and red; José de Sousa, José de Sousa Reserva, José de Sousa Mayor; J by José de Sousa; Puro Talha – white and red. Adega José de Sousa also has an Enotourism unit, which is open for guided tours, wine tasting, wines and snacks and even has the possibility of receiving groups to visit.