This wine region comprises several sub-regions, so the wines produced have very distinct styles. The still wines from the Denomination of Origin of Beira Interior are very different from the wines produced in Lafões. Some of the most famous sparkling wines in Portugal are created in the sub-region of Távora-Varosa.

The red still wines are produced from red grapes, through intense fermentation on skins and maceration. The white wines are produced through fermentation off skins or very light maceration. Beira Interior also produces palhete, a red wine obtained from partial fermentation of red grapes on skins or fermentation of red and white grape varieties off skins (here, the white grapes can’t exceed 15% of the total grapes used). 

Most sparkling wines are produced through fermentation in bottle (traditional method) and may use any type of still wine. DOC sparkling wines must undergo a minimum ageing period of four months; afterwards, the wines are bottled and aged for, at least, nine months. Sparkling wines must have an alcohol content of 11% or 12%.

DOC white wines should have a minimum alcohol content of 11% and must undergo a minimum ageing period of four months. DOC palhetes can only be commercialised after a minimum ageing period of eight months and should have an alcohol content of 11.5%. DOC red wines undergo a minimum ageing period of twelve months and have a minimum alcohol content of 12%.

The white wines produced in this region are citrine coloured, clear and intensely fruity in aroma and flavour. The red wines are full bodied, aromatic, rich in colour and soft flavoured. The red wines produced in Covilhã are slightly different: they are fruity, aromatic, light coloured, not very alcoholic and should be drunk young. Back to map