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Winery: Herdade do Esporão
Certification: Table Wine
Harvest: 2010
Grape Varieties: Moreto / Castelão/ Trincadeira
Winemakers: David Baverstock / Luís Patrão
Colour/Condition​: Bright condition, ruby colour.
Aroma: Clean and youthful aroma, with ripe red fruits.
Palate: Youthful palate, well balanced.
Dishes: Best with pork dishes and the typical grilled sardines, being an excellent company to enjoy a meal outdoors.
Temperature for serving: 12 – 14ºC
Quantity Produced:​ 2.360.000 litres
Analysis: Alcohol – 13%; Total Acidity – 6.26 gr/l; Volatile Acidity – 0.45 gr/l; Total SO2: 80 mg/l;  pH – 3.66; Dry Extract – 29.5 gr/l; Reducing Sugar: 2,1 gr/l; Free SO2: 35 mg/l
Viticulture: Soil Type: Granite/schist rock with clay/loam soil. Pruning System: Bilateral cordon. Average age of vines: 10 years. Average Yield: 50 hl/ha.​
Vinification: Destemming, crushing, fermentation temperature control in stainless steel tanks, pneumatic pressing, malolactic fermentation, four months in stainless steel tanks.

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Winery:  Herdade do Esporão
Certification: Table wine
Harvest: 2010
Grape Varieties: Antão Vaz / Perrum / Arinto
Country: Portugal
Wine Maker: David Baverstock / Sandra Alves
Colour/Condition: Crystal clear, citric colour.
Aroma: Floral, fruit. Palate: Youthful palate, clean, fresh, well balanced. 
Dishes:  Best with grilled fish, shellfish and the smoothness of cheeses. It is an excellent option to appreciate during a picnic. 
Temperature for serving: 7 – 10ºC.
Quantity Produced: 505.000 litres.
Analytic Control: Alcohol: 12,5%; Total Acidity: 6,00 gr/l; Volatile Acidity: 0,20 gr/l; Total SO2: 120 mg/l; pH: 3,30; Dry Extract: 20,41 gr/l; Reducing Sugar: 2,5 gr/l; Free SO2: 36,7mg/l
Viticulture: Soil Type: Granite/schist rock with clay/loam soil. Pruning System: Bilateral cordon.​​ Average age of vines: 15 years old. Average Yield: 50 hl/ha.
Vinification: Destemming, must chilling, pneumatic pressing, cold settling, fermentation temperature control with selected yeast inoculation in stainless steel tanks, centrifuging, fining, cold stabilisation and filtration.

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Winery: Herdade do Esporão
Region: Alentejo
Certification: Table Wine
Harvest: 2008
Grape Varieties: Castelão / Trincadeira / Aragonês
Country: Portugal
Wine Maker: David Baverstock / Sandra Alves
Colour/Condition: Light pink colour.
Aroma: Strawberry and raspberry aromas, combined with peppermint.
Palate: Delicate, well balanced, elegant palate with some sweetness.
Dishes: Best with salads and white meats.
Temperature for serving: 10 – 12ºC.
Analytic Control: Álcool: 13%; Acidez Total: 6,60 gr/l; Acidez Volátil: 0,27 gr/l; Extracto Seco: 25,03 gr/l
Vinification: Destemming, skin maceration, pneumatic pressing, fermentation temperature control with selected yeast inoculation in stainless steel tanks, centrifuging, fining, cold stabilisation and filtration.