There is still quite a lot of Moreto in the Alentejo, but it is losing ground, except in a few areas near the Spanish border. It was popular in the Alentejo in the past because even in the region's hot temperatures and blazing sun it managed to give high yields. On the negative side, however, Moreto's sugar/potential alcohol levels are low, it has little in the way of aroma, and the wines do not keep well. It is usually blended in with Trincadeira, Aragonez and/or Tinta Caiada.
Source: Wines of Portugal
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