One of the smallest producers we have Tubaro, (shark) makes amazing wines in very small quantities. This is effectively a shed and a caravan operation.

The Tubaro Wines project started in 2019 with the main objective of recovering and maintaining the vineyard culture in the masseira fields, between Pvoa de Varzim and Aplia. In the same year they also started with a small production of red only from vines in branches (pergola). In their portfolio, they want to maintain classic production processes from the north coast of Portugal, from the vineyard to the winery. In 2024 they are going to start their first plantation, but without losing the link with the traditional production they have worked with so far.

Production

The vines here are grown exactly two minutes walk form the Atlantic Ocean.

The vineyards are like nothing we have seen before. Wide trenches dug directly into the dunes. On the flat bases of these trenches, crops are grown. On the shallow slopes is where the vines are situated, creeping up the sides in a very wild and natural way. The Atlantic wind is blocked by cane shoots, twice the height of a person. The biodiversity here is actually quite astonishing, from the amount of insect life to lizards, mammals and birds. All very healthy!

Low intervention Spontaneous fermentation, indigenous yeasts, not filtered wines.

Sustainable wine project

Low sulphites – Average 4 mg/dm3

Vegan / Veggie friendly Yes, but without certification.

Tubarao Pet Nat has a simple vinification! They press white and red grapes together without adding sulphites, after a gentle filtration (only to remove larger particles) the winemaker waits for the perfect time bottle. The rest of fermentation happens in the bottle, this achieves the natural gas.

Tasting Notes

The famous Masseira da Pvoa de Varzim fields continue to create this Pt-Nat, which is a mixture of several grape varieties in which Loureiro and Vinho are dominant.

Produced by the ancestral method of sparkling wine, it developed a wine with nice bubbles and a very smooth acidity. They did the disgorging for the first time, removing some of the lees from the inside of the bottle whilst still being a natural style sparkling.