Oxalá, and its sister winery Quinta da Confeiteira are located near the ancient Roman city of Évora in the Alentejo region of southern Portugal. This small and specialized winery’s mission is to rejuvenate the integrity and millennia-old wine-making practices in this region and to create wines of purity, elegance, and style that express the unique terroir of the place from which they come. The estate itself consists of 5 hectares (12 acres) around the winery that are planted with five varieties of red grapes that are traditionally grown in this region of the Alentejo and a small vineyard plot closer to the important Medieval city of Estremoz from which the winery harvests its white grapes. As is typical for this region of Portugal, the wines that are produced by Oxalá are field blends, relying on the different nuanced characteristics of the different grapes that grow in the vineyards to create a balanced and complex wine. In the case of the white field blends, the head winemaker, Hugo Campos, vinifies wines based on the type of soil in which the grapes are growing, using it as a opportunity to emphasize the significant diversity of terroir that the region offers and illustrating the complex differences that can emerge when the same grapes are grown in, for example, calcareous limestone soils as compared to granitic or quartzite-rich soil. This meticulous attention to detail and intimate familiarity with the estate, from which all of the grapes that are used in the production of Oxalá’s wines come, exemplifies the approach that Campos employs in his winemaking process - to exercise minimal intervention and as light of a hand as possible in order to let the grapes, the land, and the wine speak for themselves.