COLOUR
White
TYPE
Still
VINTAGE
2025
GRAPE
Alvarinho
PRODUCER
Márcio Lopes
REGION
Vinho Verde
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Márcio Lopes, known as the 'Magician of Melgaço,' is a pivotal figure in Portugal's low-intervention wine movement. His 'Pequenos Rebentos' (Little Shoots) project, launched in 2010, is dedicated to restoring ancient, near-forgotten vineyards. Lopes works with smallholder family plots, paying a premium for old-vine (pre-1993) and herbicide-free grapes to preserve the region's viticultural heritage. This specific Alvarinho bottling highlights the unique terroir of Monção e Melgaço within the DOC Vinho Verde appellation, with 70% of the fruit coming from Melgaço's granitic soils, contributing small berries and focused minerality, and 30% from Monção's richer soils, adding tropical fruit structure. The winemaking emphasizes natural processes and minimal intervention.
ALCOHOL
13.0%
AVG. PRICE
€14
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
8-12°C
INTERESTING FACTS
Fact 01
Márcio Lopes is known as the 'Magician of Melgaço' for his work with low-intervention wines.
Fact 02
The 'Pequenos Rebentos' project focuses on restoring ancient, near-forgotten vineyards.
Fact 03
Grapes are sourced from herbicide-free, old-vine plots (pre-1993) to preserve heritage.
Fact 04
The wine achieves its texture and salinity naturally through skin contact and lees aging.
FOOD PAIRING
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WINE MAKING PROCESS
The Pequenos Rebentos Alvarinho 2025 grapes are hand-harvested in small crates to prevent damage. They undergo 8 hours of pre-fermentative skin contact (maceration pelicular) before gentle pressing and a 48-hour cold static settling. Fermentation is carried out spontaneously with indigenous yeasts over 15 days at a controlled temperature of 18°C–23°C, a warmer range than typical for Vinho Verde, aimed at enhancing natural texture. The wine is aged for 5 months in stainless steel vats on its fine lees, with regular weekly bâttonage (lees stirring) to build mid-palate volume and richness. This process, along with skin contact and lees aging, contributes to the wine's texture, structure, and distinctive salinity without artificial adjustments.
