The Moreish project was born in 2013 in the Dão region and has become itinerant, with wines made from several places. "We are from the place where we live and from other places we pass through."

The project began where Luís Lopes worked as a winemaker. Time and people contributed to the selection of distinct terroirs and to a better understanding of these vineyards. Moreish wines express the grape varieties and terroirs, respecting their origins, and take on different forms depending on the people, regions, and grape varieties with which they are made.

Moreish More-ish Espelho 2024

Serra da Estrela, Portugal. Red wine (without PDO, but full of origin)

RATING

95 pts – James Suckling (Jacobo García Andrade, September 30, 2026). A tense and lively red, with crystal-clear red fruit, focused tannins, and a saline touch, precise but with charming fruit. Drink or keep.

Description

More.ish Red represents the friendship between two generations and two winemakers (Luís Lopes and Ricardo Pinto), born in the same land, who meet again outside of it to interpret and revive the desertified Portugal and the last generations of farmers abandoned in the inland mountains.

Located on the northern border of the Serra da Estrela, at an altitude of about 700 meters, on sandy granite soils, the plots were planted between 1930 and 1952.

The label shows the basis of the terroir: the granite soil and the mirror where the grandmother usually combs her hair and adjusts the scarf she wears on her head while working in the fields. The mare was frightened by the mirror and ended up breaking it on the ground, but, who knows, other labels will tell the next chapters.

Nicknamed "gypsy wine" because the harvest was done by one of these large families, it is a field blend of several red grape varieties, some identifiable, among which are Ferral, Marufo, Baga, and Rufete. After 5 days of cold maceration, fermentation took place in open lagares for two weeks, followed by pressing and aging in used 500-liter barrels.

Sandy granite, field blend, spontaneous fermentation, 16 months of lees aging, without fining.

Technical Sheet

• Producers: Luís Lopes and Ricardo Pinto
• Region: Serra da Estrela
• Year: 2024
• Soil: Sandy granite
• Vineyard age: planted between 1930 and 1952
• Grape varieties: Field blend (Ferral, Marufo, Baga, Rufete, and others)
• Aging: 16 months on the lees, in used 500-liter barrels
• Bottling: March 2026
• Alcohol content: 13.4%
• Total acidity: 5.5 g/l
• Volatile acidity: 0.65 g/l
• pH: 3.65
• Residual sugars: 0 g/l
• Free / total sulfur dioxide: 16 mg/l / 46 mg/l