Crafted by Nuno Ramilo in the legendary and diminutive Colares DOC, just west of Lisbon, this wine is a rare expression of one of Portugal's most storied indigenous varieties: Ramisco. With only 660 bottles produced annually, it is as exclusive as it is exceptional.
In the glass, it shows a characteristically light colour, don't let that fool you. The nose is intense and balsamic, with a wild, almost ancient energy. On the palate, a striking minerality and saline quality emerge, a direct signature of Colares' distinctive sandy terroir. The tannins are firm and structured, built to carry this wine gracefully through decades of cellaring.
For those new to young Colares Tinto, think Barolo, a wine of grip, austerity and extraordinary aging potential that reveals its true nature only with time. A singular and deeply rewarding wine from Portugal.
The Ramilo family's legacy in the Colares region dates back to the first half of the 19th century. However, in the latter decades of the 20th century, the luster of Colares wine began to fade. Disheartened by this decline, Nuno and Pedro, the fourth generation of Ramilos, embarked on a mission to revive their family's winemaking tradition. Determined to restore their family's two farms, one nestled on the sandy soils of Azenhas do Mar and the other on the harder terrain of the Lizandro River Valley, Nuno and Pedro set about revitalizing the vineyards. Under the guidance of the talented winemaker Jorge Mota, they focused on cultivating the indigenous grape varieties of Colares, including the iconic Malvasia and Bastardo. These grapes, when nurtured in the region's unique terroir, develop distinctive flavors and aromas that are hallmarks of Ramilo's wines.
Crafted by Nuno Ramilo in the legendary and diminutive Colares DOC, just west of Lisbon, this wine is a rare expression of one of Portugal's most storied indigenous varieties: Ramisco. With only 660 bottles produced annually, it is as exclusive as it is exceptional.
In the glass, it shows a characteristically light colour, don't let that fool you. The nose is intense and balsamic, with a wild, almost ancient energy. On the palate, a striking minerality and saline quality emerge, a direct signature of Colares' distinctive sandy terroir. The tannins are firm and structured, built to carry this wine gracefully through decades of cellaring.
For those new to young Colares Tinto, think Barolo, a wine of grip, austerity and extraordinary aging potential that reveals its true nature only with time. A singular and deeply rewarding wine from Portugal.
The Ramilo family's legacy in the Colares region dates back to the first half of the 19th century. However, in the latter decades of the 20th century, the luster of Colares wine began to fade. Disheartened by this decline, Nuno and Pedro, the fourth generation of Ramilos, embarked on a mission to revive their family's winemaking tradition. Determined to restore their family's two farms, one nestled on the sandy soils of Azenhas do Mar and the other on the harder terrain of the Lizandro River Valley, Nuno and Pedro set about revitalizing the vineyards. Under the guidance of the talented winemaker Jorge Mota, they focused on cultivating the indigenous grape varieties of Colares, including the iconic Malvasia and Bastardo. These grapes, when nurtured in the region's unique terroir, develop distinctive flavors and aromas that are hallmarks of Ramilo's wines.
One of Ramilo's notable styles is the Colares Reserva, a complex and structured wine that showcases the region's character. Crafted from a blend of Malvasia and Bastardo, the Reserva undergoes a lengthy aging process in oak barrels, resulting in a wine with notes of citrus, tropical fruits, and a touch of spice. Another standout is Ramilo's Malvasia Seca, a dry white wine that highlights the purity and elegance of the Malvasia grape. With its crisp acidity and delicate floral aromas, Malvasia Seca is a refreshing and versatile wine that pairs well with a variety of dishes.
Ramilo is committed to sustainable winemaking practices. The winery employs organic farming methods, minimizing chemical fertilizers and pesticides. Additionally, Ramilo prioritizes water conservation and energy efficiency, ensuring that its operations have a minimal impact on the environment. By embracing sustainable practices, Ramilo is not only producing high-quality wines but also contributing to the preservation of the Colares region's natural beauty.
Food pairing
A beef shoulder, slow-braised at a low temperature with plenty of aromatics such as bay leaf, allspice, and cloves, is a heavenly combination.
Grapes: 100% Ramisco
The grapes are grown organically in the region's unique sandy soils, harvested by hand in the cool of the morning and fully destemmed before being pressed in a traditional stone winepress, where alcoholic fermentation also takes place. Following malolactic fermentation, the wine rests for two years in French oak barrels, developing remarkable depth and complexity.
Ramilo employed a traditional winemaking approach, using a limestone press and foot treading to extract the juice from the grapes gently. Indigenous yeasts naturally ferment the must, preserving the wine's unique character and terroir expression. The wine was bottled with minimal intervention, using less than 20 milligrams per liter of total sulfur dioxide, a preservative commonly used in winemaking. This low-sulfur approach further enhances the wine's natural flavors and freshness.
The rare Ramisco grape, with its thick skin, is inextricably linked to the Colares region. It grows as an ungrafted vine on the sandy soils found exclusively in this historic area. Over the centuries, the acreage has shrunk from several thousand hectares to fewer than 50. Following the phylloxera plague, the grape fell into decline, despite once being one of the finest wines of Portugal. This decline is due to urbanization, but also to labor-intensive cultivation and minimal yields.
Alcoholcontent
12%
pH: 3,71
Store & Serve
Store in a cool place (around 12°C). This wine should be kept for 5 years before drinking.
Serve at 16°C, preferably decanted and served in Bordeaux glasses.
The longevity of these bottles will easily surpass the next 20 years. But who would really want to wait that long — and who could?
Critics & Awards
