Ramos Pinto's Quinado boasts a fascinating history, deeply intertwined with the evolution of medicine and winemaking. Its story begins in the 17th century when the lines between wine and pharmacy blurred. Across Europe, people fortified wines with herbs and quinine, a natural extract from the Cinchona calisaya plant. Recognizing its potential, Jesuit monks used quinine-infused wine to combat malaria fevers. This "wonder plant" also boasted digestive and healing properties, leading Portugal to attempt cultivating it across its colonies in the 19th century. However, only São Tomé offered suitable conditions.
Even before the official Quinado, Ramos Pinto dipped its toes into medicinal wines. Their "vinho para Convalescentes" (wine for convalescents), launched in 1883, was endorsed by doctors and pharmacies for the sick and anemic, even touted as a preventative measure against yellow fever.
Interestingly, the Quinado recipe itself has evolved. Historically, until the 1980s, Ramos Pinto sourced the Cinchona calisaya bark directly from São Tomé, extracting the quinine powder in their laboratory. Today, they utilize pre-certified quinine powder alongside other secret ingredients from the founder's recipe to infuse their Port wine. The modern dosage is also significantly lower compared to two centuries ago.
The brainchild of Adriano Ramos Pinto, the Quinado's unique recipe was formulated between 1902 and 1904. The brand itself was registered in 1905, marking the birth of this one-of-a-kind wine
