Grape in focus
Trincadeira: spicy, fragrant and headstrong
Trincadeira is one of the classic red grapes of the Alentejo. In the Douro it is called Tinta Amarela. It is tricky in the vineyard, but in a dry year and picked at the right moment it gives spicy, fragrant wine with freshness.
Trincadeira at a glance
| Origin | Portugal |
|---|---|
| Other names | Tinta Amarela in the Douro and Dão, sometimes Trincadeira Preta |
| Main regions | Alentejo, Douro and Tejo |
| Plantings | 5,489 ha (2025) |
| In the vineyard | Productive, but very prone to rot. It only performs well in the driest regions and must be picked at exactly the right moment. |
| Taste | Plum, blackberry and redcurrant, pepper, clove and herbs, sometimes floral, with fresh acidity and medium tannins |
| Styles | Red, almost always in a blend, port and palhete |
Read more about the other Portuguese grapes in our overview of Portuguese grape varieties.
A grape for dry summers
Trincadeira has compact bunches with thin skins. When it rains around harvest they rot quickly. That is why it does best where it is dry and warm: in the Alentejo and in the Douro Superior, the driest part of the Douro. In the cooler, wetter Baixo Corgo it succeeds far less often.
Picking time is an art as well. Picked too early, Trincadeira tastes green and herbaceous; too late, it turns jammy. Picked at just the right time, it gives deep colour, spice and lovely freshness. A winemaker who has mastered Trincadeira deserves respect.
The heart of the Alentejo
In the Alentejo, Trincadeira forms the classic blend with Aragonez: Aragonez brings fruit and suppleness, Trincadeira spice and freshness. Alicante Bouschet is often added for colour. At Quinta do Mouro in Estremoz, Trincadeira is the main grape of Vinha do Mouro and Zagalos.
Trincadeira also goes into the talha, the large clay pot in which the Alentejo has made wine since Roman times. XXVI Talhas and Geraçoes da Talha ferment red wine from Trincadeira, Aragonez and Tinta Grossa in them, sometimes from vineyards with more than ten grape varieties mixed together.
Tinta Amarela in the Douro
In the Douro the same grape is called Tinta Amarela. It grows mainly in the old, mixed vineyards and brings perfume and spice to the blend. Luis Seabra uses it in Xisto Ilimitado and Indie Xisto, Niepoort in Primata and in its ports. You also find it in the Dão, at Beiorte and António Madeira.
What to eat with it?
The spiciness of Trincadeira calls for dishes with herbs: leg of lamb with thyme and rosemary, grilled porco preto, migas with pork, duck or game with mushrooms. A Flemish beef stew with some pepper and bay leaf also works well.
Our wines with Trincadeira
Mostly from the Alentejo, often from old, mixed vineyards. Each bottle shows which grapes it is made from.
Alentejo
Palhete
Douro: as Tinta Amarela
Dão
Other regions
Port
Frequently asked questions about Trincadeira
Is Trincadeira the same as Tinta Amarela?
Yes. In the Alentejo and Tejo the grape is called Trincadeira, in the Douro and Dão Tinta Amarela.
Is there pure Trincadeira?
Rarely. Because it depends so much on the vintage, most winemakers choose a blend. In our range it always comes with other grapes.
How long can you keep it?
Most blends are best within three to five years. Wines from old vineyards, such as Vinha do Mouro, can keep longer.
Plantings: IVV, castas mais utilizadas 2025 (ivv.gov.pt). Background: The Oxford Companion to Wine, via JancisRobinson.com.