Grape in focus
Síria: one grape, many names
Síria is an old white grape found all over Portugal, each time under a different name: Roupeiro in the Alentejo, Códega in the Douro, Crato Branco in the Algarve. It is aromatic and supple, and almost always part of a blend.
Síria at a glance
| Origin | The Iberian peninsula, known in Spain as early as the sixteenth century |
|---|---|
| Other names | Roupeiro and Alva (Alentejo), Códega (Douro), Crato Branco (Algarve), Doña Blanca (Spain) |
| Main regions | Alentejo, Douro and Beira Interior |
| Plantings | 3,557 ha (2025), number 14 in Portugal, declining for years |
| Taste | Citrus, peach and flowers, supple, with fairly soft acidity |
| Styles | Dry white, almost always in a blend, and white port |
Read more about the other Portuguese grapes in our overview of Portuguese grape varieties.
Roupeiro in the Alentejo
In the Alentejo, Roupeiro forms the classic white blend with Antão Vaz and Arinto: Antão Vaz brings body, Arinto freshness and Roupeiro aroma. That is how Quinta do Mouro, Natus Vini, Terrenus and the talha winemakers of XXVI Talhas and Geraçoes da Talha work.
Códega in the Douro
In the Douro the grape is called Códega. There it goes into white Douro and white port together with Rabigato, Viosinho and Gouveio. Note: Códega de Larinho is a different grape.
What to eat with it?
Wines with Síria are supple and aromatic. They go well with grilled fish, lemon chicken, salads with goat’s cheese or the Portuguese classic bacalhau à Brás. Serve white port chilled as an aperitif.
Our wines with Síria
Mostly blends from the Alentejo and the Douro. Each bottle shows which grapes it is made from.
Alentejo: as Roupeiro
Douro: as Códega
Algarve: as Crato Branco
White port and palhete
Frequently asked questions about Síria
Are Síria, Roupeiro and Códega the same grape?
Yes. It is one grape with different regional names.
Can you keep it?
Síria ages quickly. Wines with a lot of Síria are best within one to two years.
Plantings: IVV, castas mais utilizadas 2025 (ivv.gov.pt). Background: The Oxford Companion to Wine, via JancisRobinson.com.