Ramos Pinto's Quinado Vitaminado is steeped in history, a fascinating blend of medicine and winemaking. Its origins trace back to the 17th century, when the lines between the two were 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" was also believed to have digestive and healing properties, prompting Portugal to attempt its cultivation in its 19th-century colonies. However, only São Tomé proved suitable.
Even before the official Quinado, Ramos Pinto experimented with medicinal wines. Their "vinho para Convalescentes" (wine for convalescents), introduced in 1883, was endorsed by doctors and pharmacies for the sick and anemic, even touted as a preventive measure against yellow fever.
The Quinado recipe itself has evolved over time. Historically, until the 1980s, Ramos Pinto sourced Cinchona calisaya bark directly from São Tomé, extracting the quinine powder in their laboratory. Today, they use pre-certified quinine powder alongside other secret ingredients from the founder's recipe to infuse their Port wine. The modern dosage is significantly lower than it was 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.
