Tubarão Vinhos Fera Tinto 2024

Tubarão is a small wine project based in Póvoa de Varzim, in Portugal's Vinho Verde region, founded in 2019 by Márcio Lopes and Ricardo Garrido. Their focus from the start has been on recovering and preserving the region's nearly-extinct masseira farming tradition — large rectangular pits dug into the coastal sand dunes by Benedictine monks in the 18th century, with vines planted along the sloped edges for wind protection and a rich polyculture of fruit, vegetables and grain grown in the sheltered centre.

Working almost entirely with old vines grown in these masseira fields, Tubarão makes low-intervention wines — spontaneous fermentation, indigenous yeasts, unfiltered, low sulphite — built around the local Loureiro and Vinhão grapes, whose natural acidity and minerality thrive in the sandy, Atlantic-cooled soils. Beyond the wine itself, the project plays a genuine conservation role, financially supporting the small number of growers still farming this way and helping keep a centuries-old agricultural tradition from disappearing entirely.

Tubarão Red is a fresh, vibrant, and slightly fizzy red wine inspired by the traditional wines of Portugal’s Minho region. Crafted with a low-intervention approach using spontaneous fermentation, indigenous yeasts, and minimal sulphites, this is a pure and energetic expression of the region’s classic “vinho tinto minhoto” style.

The wine undergoes malolactic fermentation in bottle, creating its gentle natural spritz and giving it a lively, refreshing personality that makes it incredibly versatile and fun to drink. Light, juicy, and easy-going, it’s the kind of red that’s made for sharing with friends, casual meals, and warm afternoons.

Expect bright red fruit flavours, soft texture, refreshing acidity, and a delicate fizz that lifts the wine beautifully. Best enjoyed lightly chilled — just like you would a white wine — to fully appreciate its freshness and drinkability.

Produced as part of a sustainable wine project, Tubarão Red is also vegan and vegetarian friendly, unfiltered, and made with very low sulphite levels (average 4 mg/dm³).

Serving Temperature: Best served chilled at 8–10°C