Marcio Lopes Vinho Rubro 2022

Márcio Lopes is a Portuguese winemaker born in Porto in 1983 who graduated in Agricultural Engineering in 2006. Initially trained as an engineer, he developed his winemaking skills working for two years with Vinho Verde master Anselmo Mendes in Melgaço starting in 2005. In 2008, he traveled to Australia where he completed two vintages in contrasting regions: Rutherglen, known for fortified wines and full-bodied reds, and Tasmania, renowned for elegant Chardonnays and Pinot Noirs in cool climate conditions.

Returning to Portugal in 2010, Lopes established his own projects including Pequenos Rebentos in Vinho Verde and later the Proibido label in Douro. He currently farms 5 hectares of vineyards planted on granite soils and purchases grapes from selected growers who work sustainably without herbicides. His operations span two distinct regions: Vinho Verde in the sub-regions of Monção and Melgaço with their particular microclimate of cold winters and hot, dry summers, and Douro Superior where he acquired Quinta do Malhô.

Lopes champions low-intervention winemaking philosophy, emphasizing natural yeasts, organic farming practices, and minimal cellar intervention. He works with 50 viticulturists across Douro and Vinho Verde, all committed to avoiding herbicides and pesticides. His wine portfolio includes indigenous Portuguese varieties such as Alvarinho, Loureiro, Vinhão, Touriga Nacional, and Touriga Franca. The producer believes that quality fruit naturally produces balanced wines that authentically reflect their terroir, making him one of Portugal's most respected natural wine advocates and experimentalists in both traditional and innovative winemaking approaches.

Vinho Verde is Portugal's largest wine region, located in the far northwest of the country, originally designated in 1908 and recognized as DOC in 1984. The region spans nearly 21,000 hectares of vineyards, representing 9% of Portugal's total vineyard area and approximately one-seventh of the country's wine production. Around 19,000 producers and 600 bottlers produce 85 million liters annually, with 86% of production dedicated to white wines characterized by natural acidity, freshness, and subtle effervescence.

The region is divided into nine sub-regions named after rivers or towns: Monção e Melgaço, Lima, Basto, Cávado, Ave, Amarante, Baião, Sousa, and Paiva. Each offers distinct characteristics based on Atlantic influence and terroir. The climate varies from maritime conditions near the coast to more continental influences inland, particularly in Monção e Melgaço, which produces fuller-bodied wines with higher alcohol content. Soils are predominantly granite-based, fertile with high acidity, creating ideal conditions for indigenous grape varieties.

Primary white grape varieties include Alvarinho, Loureiro, Arinto, Trajadura, Avesso, and Azal, producing wines typically ranging from 8.5% to 12% alcohol. Red wines, though less common, are made primarily from Vinhão, Amaral/Azal Tinto, and Espadeiro. Traditional viticulture included unique training systems like "enforcado" vines grown on trees and pergola systems called "latadas," though modern vertical trellising is now standard.

Historically, Vinho Verde wines featured natural carbonation from bottling before fermentation completion, creating slight effervescence. Modern production often employs artificial carbonation for commercial wines, while premium producers focus on still, dry, single-varietal expressions. The region has undergone significant quality transformation since the 1970s, evolving from predominantly red wine production to sophisticated white wines that showcase terroir expression and varietal character, establishing Vinho Verde as Portugal's premier fresh wine region.