With passion, resilience, and a deep connection to the land, João Caldeira and his team craft locally inspired wines that reflect the Algarvian spirit
– May 12, 2025 | Text Beatriz Maio | Photos Hélio Ramos
It all began with an idea that took root in João Caldeira’s mind long before he ever set foot on the land that would become his vineyard.
A native of Silves, João had spent much of his career in hospitality, but an enduring fascination with viticulture had always lingered in the background. That interest turned into something more when he found himself working on an estate in the Alentejo, overseeing a vast landscape of more than 280 hectares and 13 varieties of table grapes.
The experience planted a seed of ambition, and when the opportunity arose in 2019 to cultivate his own vineyard in Algoz, he seized it without hesitation.
The land was an untamed two-hectare plot of clay-limestone soil that required vision. With European funding secured for the project, João wasted no time and got to work clearing the land with a tractor and preparing it for planting.
“My life changed radically, but completely spontaneously,” he recalls. “I remember spending more than a week just clearing the land.”
Despite his enthusiasm, João understood that he couldn’t do it all alone. Therefore, he sought the expertise of an oenologist to help guide the process, and through Adega Cabrita, he was introduced to Dinis Gonçalves. A native of Lagos, Dinis studied Oenology at UTAD – Universidade de Trás-os-Montes e Alto Douro and brought with him extensive experience from wineries and harvests across Portugal and beyond.
In early 2022, when he first visited João’s vineyard, which had been built without technical supervision, he found that “it was very well looked after and that it had potential”. What stood out most, however, was João’s unwavering dedication. His meticulous attention to detail and deep personal connection to the land made it evident that this was more than just a business venture; it was a calling.
Their collaboration quickly took shape, blending João’s entrepreneurial spirit with Dinis’ technical expertise. The vineyard, carefully cultivated with a balance of select grape varieties, was set to produce its first harvest later that year.
“There’s a symbiosis between international and Portuguese grape varieties that adapt well to the local characteristics,” explains the oenologist. “All of them are very good for making high-quality wines.”
Focusing on more gastronomic wines, the vineyard boasts eight grape varieties: Sauvignon Blanc, Arinto, Viosinho, and Moscatel for the whites, and Aragonês, Touriga Nacional, Alicante Bouschet, and Syrah for the reds.
Although the sandy and stony terrain makes it more difficult to guarantee quality and consistent yields, it does, on the other hand, result in better fruit.
The resulting wines are a reflection of their surroundings, imbued with the scents and flavours of the Algarve: citrus from the nearby orange groves, the subtle nuttiness of almond and carob trees, and floral hints of cistus and lavender.
According to Dinis, the key to Dito Cujo’s success lies in two factors: the inherent quality of the wine and “João’s entrepreneurship and resilience”.
The numbers speak for themselves. In the vineyard’s first year, they harvested 12 tonnes of grapes. By 2023, that figure had grown by 50%, and last year yielded 24 tonnes – doubling production in just two years. Yet, for João and Dinis, quantity has never been the primary focus.
Dito Cujo currently offers a selection of 2023 Red, White, and Rosé, and 2022 Red and White wines, each suited to different occasions.
The whites are bright and well-balanced, making them the perfect choice for a relaxed lunch or social gathering, whilst the rosé, with its crisp freshness, is best enjoyed at sunset.
The reds are rich and aromatic, ideally served in a calm setting, perhaps accompanied by live music.
“They’re all unique,” João says. “They have details that make them memorable.”
With ambition and creativity driving the brand forward, new releases are on the horizon.
This summer, Dito Cujo will introduce a Sauvignon Blanc, a wine that Dinis believes showcases the vineyard’s distinctive character. For the producer, this wine expresses a freshness that is often lacking in some of the Algarve’s white wines. “It’s a true expression of this grape variety. You can almost taste a touch of salt, a flavour of the sea, because it comes from a grape variety that, as well as being very aromatic, absorbs a lot of its surroundings,” he explains.
Alongside it, a Reserva Red 2022 is also on the way, having spent 12 months ageing in barrels and another 12 in the bottle, whilst a Reserva White 2023, aged for six months in barrels, will also make its debut. “These wines represent the pinnacle of what we can achieve from this vineyard,” Dinis says.
The brand’s identity extends beyond the wines themselves. Key to Dito Cujo’s growing presence is the work of Mara Luz, a fellow Silves native who oversees design and social media. With a background in Design from Lisbon’s IADE – Faculty of Design, Technology, and Communication, Mara spent more than a decade working with Plural Entertainment (one of Portugal’s biggest media production companies) before returning to the Algarve. She joined the project in 2023, bringing her expertise to branding, logistics, and sales, as well as assisting in the harvest. “It’s been a challenging and enriching experience. I feel very fulfilled and motivated,” she shares.
The name Dito Cujo is deeply rooted in Portuguese culture – an informal expression used among friends, which translates into a close, familiar, and trusting relationship, reflecting the very spirit in which the brand was conceived.
The wines have found their way onto the menus of numerous restaurants across the Algarve, particularly in Silves, where the reception has been overwhelmingly positive. “It was very well received. There was a lot of support, which surprised me and exceeded my expectations. It’s very rewarding,” João reveals. The wines are also available in select shops, including Garrafeira Reis and Algarve Views.
Dito Cujo is a brand that is growing year after year, following the principles of organic production, which stands out for its consistency and growing portfolio.
The future promises further expansion, with plans to develop a wine tourism experience, increase participation in local markets and fairs, and establish a stronger presence at key events.
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