Touriga Nacional is a grape variety considered by many to be the best in Portugal. Despite the low yields of its small grapes, it plays an important role in the batches used for Port wines and is increasingly used for table wines. Touriga Nacional gives structure and body to the wine, with high tannins and concentrated flavors of black fruit. Jancis Robinson compared her relationship with Touriga Francesa to the partnership between Cabernet Sauvignon and Cabernet Franc, the first providing structure, the second filling the bouquet.

Touriga Franca is one of the main grape varieties used in the production of Port wine, increasingly used in the production of table wines. Touriga Franca is lighter and more fragrant than Touriga Nacional, adding delicacy to the wine. It is a cross between two other indigenous Portuguese grape varieties, Mourisco and Touriga Nacional. It is quite similar to the Touriga Nacional, but more resilient and adapted to adverse conditions.

Aragonês is a variety widely cultivated to produce full-bodied red wines, known as Tinta Roriz in the Douro or Tempranillo in Spain. The name is the diminutive of the word temprano (“precocious”) in Spanish, a reference to the fact that it ripens weeks before most Spanish red grapes. It has been cultivated in the Iberian Peninsula since Phoenician times.  The grape has been planted in almost every wine region in the world.

Sangiovese is an Italian variety whose name derives from the Latin sanguis jovis, "the blood of Jupiter”. It originates traditionally powerful, slow-maturing red wines, grown mainly in the central regions of Italy, especially Tuscany, whose diverse terroirs produce wines that reflect the unique nuances of the land. Sangiovese's ability to express terroir and age gracefully has given it a revered status among wine enthusiasts. The wines have a flavor profile of tart red cherries with earthy aromas and hints of tea leaves, with medium tannins and high acidity.

Cabernet Sauvignon is one of the most recognized varieties in the world. It is grown in almost all major wine-producing countries, across a diverse spectrum of climates. Despite its prominence in the industry, it is a relatively new variety, the product of a cross between Cabernet Franc and Sauvignon Blanc during the 17th century, in southwestern France. The classic profile tends to be full-bodied wines, with high tannins and notable acidity that contributes to the wine's aging potential. It presents aromas of pyrazine (like green pepper), notes of black currant and black cherry; In very hot years, gooseberry flavors can veer toward more mellow, jam-like flavors.

Petit Verdot is a variety used mainly in classic Bordeaux blends. It ripens much later than other Bordeaux varieties, often too late, having fallen into disuse in its region of origin. When it fully ripens, it adds tannins, color and flavor to the batch. It is also used to “harden” the mid-palate of Cabernet Sauvignon blends. When young, its aromas are commonly described as pencil shavings and as it matures, aromas of leather and sous-bois develop.

Alfrocheiro is a Portuguese grape variety planted mainly in Dão DOC and VR Alentejano. The grape is known for the deep color it adds to blends.

Alfrocheiro wines are rich in color, fruity, with aromas of wild fruits, especially blackberries and ripe wild strawberries. The flavor is delicate, equally fruity, persistent, vibrant, with structure and a great balance between tannins, acidity and fruit. These are wines with great aging potential.