Product title

Ramilo Ratinho Branco 2025

Producer

The Ramilo family has been connected to Colares since the first half of the 19th century. Nuno and Pedro Ramilo, the fourth generation of the family, decided to recover one of Portugal’s most important viticultural heritages, revitalising the family’s historic vineyards and bringing renewed attention to grape varieties that have almost disappeared from the region.

They farm organically and follow a minimal-intervention philosophy, seeking to reveal the full identity of the Atlantic wines of Colares and the Lisbon region through indigenous grape varieties and traditional winemaking methods.

Wine

The Ramilo Ratinho Branco 2025 is a rare single-varietal wine produced exclusively from Ratinho, a traditional grape variety from the Colares region that is now virtually unknown.

The grapes are harvested by hand and vinified without skin contact. Fermentation occurs spontaneously in used French oak barrels, relying exclusively on the indigenous yeasts naturally present on the grapes. The wine undergoes full malolactic fermentation and remains in the same barrels for six months before bottling.

The result is a white wine of remarkable personality, with minerality at the heart of its aromatic profile. On the palate, it stands out for its enveloping texture, saline persistence and balance between depth and freshness, revealing a classic and profoundly gastronomic character.

This is a rare opportunity to discover one of the historic grape varieties of the Lisbon region through a wine made with minimal intervention and profound respect for its identity.

Technical Information

Region: Vinho Regional Lisboa
Farming: Certified Organic
Grape Variety: 100% Ratinho

Winemaking

• Hand harvested

• Vinified without skin contact

• Spontaneous fermentation in used French oak barrels

• Indigenous yeasts

• Full malolactic fermentation

• Aged for 6 months in used French oak barrels

Analytical Data

• Alcohol: 12.5%

• Total Acidity: 6.35 g/L

• Volatile Acidity: 0.8 g/L

• pH: 3.17

• Residual Sugar: 0 g/L

• Total SO₂: 35 mg/L

• Free SO₂: <20 mg/L

Food Pairing

• Medium to mature cheeses

• White meats

• Asian cuisine

• Roasted fish

• Mediterranean-inspired dishes