Skip to content

Cart

Your cart is empty

Tubarão - Tinto de Ramadas

Sale price€13,00

Tax included. Shipping calculated at checkout


This red wine is produced in the Minho region, within Vinho Verde, from vineyards located near the Atlantic coast in the area of Póvoa de Varzim. The viticulture in this area is unique, often employing the traditional "ramadas" method, which involves training vines high on pergola-like structures. This system helps to protect the grapes from the humid Atlantic winds and allows for other crops to be grown underneath, contributing to biodiversity. The sandy soils of the region, influenced by their proximity to the ocean, contribute to the bright acidity and minerality often found in the wines. The Tinto de Ramadas is typically crafted from local grape varieties such as Vinhão and Alvarelhão. The winemaking at Tubarão, a project between Márcio Lopes and Ricardo Garrido, emphasizes low intervention, often involving spontaneous fermentation with indigenous yeasts and minimal or no filtration. The aim is to preserve the traditional character of the Minho red wines.

Tasting notes for Tubarão's Tinto de Ramadas often describe a light-bodied and vibrant red wine. It frequently exhibits a slight natural fizz, a characteristic of some traditional red Vinho Verdes due to malolactic fermentation occurring in the bottle. Aromas typically include fresh red fruit notes such as cranberry and cherry, sometimes accompanied by subtle hints of spice like cinnamon and a touch of herbaceousness. On the palate, the wine is fresh and juicy, with high acidity and soft tannins. A distinctive minerality and a slightly saline note, attributed to the coastal vineyards, can also be present. The wine is best served chilled and is often described as a refreshing and versatile red, suitable for pairing with grilled meats, vegetables, and charcuterie. Some tasters also note a rustic and authentic character, reflecting the low-intervention winemaking approach.

Tubarão - Tinto de Ramadas
Tubarão - Tinto de Ramadas Sale price€13,00

Learn more about

Tubarão

Tucked away in Póvoa de Varzim in the Vinho Verde region of Portugal, Tubarão winery is a project born from the collaboration between Márcio Lopes and Ricardo Garrido. Their endeavor is deeply rooted in a commitment to producing low-intervention wines while actively working to preserve nearly extinct traditional farming methods found in Portugal, most notably the unique "campos de masseira." The concept of the masseira was developed by Benedictine monks in the 18th century near the Atlantic coast in northern Portugal. These distinctive agricultural sites are characterized by large, rectangular pits with sloped sides, dug into the sandy dunes bordering the ocean. Vines are strategically planted on these sloped sides, locally known as "valos," which provide crucial protection from the strong Atlantic winds. Interestingly, the flat central area of the masseira contains fresh water and is utilized for cultivating a diverse range of fruits, vegetables, and grains, creating a rich polyculture system. This depression effectively functions as a greenhouse, fostering a warm microclimate conducive to growth. The sandy soils prevalent in Póvoa de Varzim, combined with the cool Atlantic breezes, naturally favor grape varieties known for their bright acidity and pronounced minerality.

The existence of masseiras in Portugal is now critically endangered, and the traditional knowledge and culture associated with this farming technique face the risk of disappearing entirely. Producers like Tubarão play a vital role in financially supporting growers who continue to employ these traditional methods, recognizing their ecological and cultural significance. Their viticulture is intrinsically linked to these historic agricultural sites. For instance, their Pét Nat, a field blend of white and red grapes, originates from old vines cultivated in sandy soils near the coast within these masseira fields, close to the Spanish border. The winemaking philosophy at Tubarão is centered on minimal intervention. The grapes for their Pét Nat are harvested and pressed together, undergo spontaneous fermentation with indigenous yeasts, and are bottled without any additives, allowing for a pure and authentic expression of the terroir and the traditional farming methods.