Márcio Lopes Vinho Rubro 2024

Márcio Lopes was born in Porto in 1983. He spent childhood summers with his grandparents in the Porto hinterland, where they grew corn, wheat, and made wine. At age six, his grandmother placed him in a traditional granite lagar to crush grapes with his feet. That early experience shaped his path.

Lopes studied agricultural engineering, graduating in 2006. A year before finishing, he began working with Anselmo Mendes in Melgaço—one of Vinho Verde's most respected winemakers. In 2008, he traveled to Australia, making wine in Rutherglen and Tasmania. These cool-climate regions deepened his understanding of fresh, vibrant winemaking styles.

He returned to Portugal in 2010 and founded Pequenos Rebentos—Portuguese for "little sprouts." The project started in the Minho region with Alvarinho and Trajadura from the Monção and Melgaço sub-regions. These areas have less Atlantic influence than the rest of Vinho Verde, with cold winters, moderate rainfall, and hot dry summers.

In 2016, Lopes expanded to other indigenous varieties. He began growing and vinifying Loureiro from Ponte de Lima and Avesso from Amarante. He also works with Vinhão, the traditional red grape of the region. Today he farms five hectares of vineyards planted on granite soils. He also sources from selected growers who practice sustainable viticulture without herbicides.

The winemaking philosophy is hands-off. Lopes believes good fruit makes balanced wines that reflect terroir. Fermentation occurs spontaneously with indigenous yeasts in small stainless steel tanks. Many wines see no added sulfites. The results are fresh, vibrant, and true to variety.

Pequenos Rebentos now produces multiple labels: still whites, skin-contact orange wines, pétillant naturels, and red Vinho Verde. Each bottle expresses Lopes's commitment to natural winemaking and regional authenticity.

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.