Rufia Branco 2016

Winery João Tavares Wines

Region Dão, Portugal

Grapes Encruzado 30%, Cerceal Branco 20%, Malvasia Fina 20%, Bical 15%, Arinto 15%
ProfileFunky, slightly tannic, with a slight celery salt note on the nose. High acid, refreshing, lots of apples and asian pear on the nose too.
Grape GrowingSoil is mainly granite bedrock with clay, limestone, and some schist. Soil allows longer growing cycle and a slow ripeness which aids in deeper more intense wine. Vines are trained with a mixed system of cordon and double guyot. Organically farmed grapes, with some biodynamic principles being implemented. Use of green harvesting and crop thinning which results in a yield of 3 tons per hectare. Biodiversity includes chamomile, clover, serradella, grass and lavenders. Vineyards are surrounded with oaks and eucalyptus and a rich culture of birds, bees, ants and earthworms.
WinemakingManually harvested in 15kg boxes. Spontaneous fermentation with ambient native yeasts in closed stainless steel tank for 10-12 days until dry. Temperature controlled with water from a natural sources on the vineyard. Naturally no malolactic fermentation because of high acid. 8 months on primary lees, racking once at 4 months. Unfiltered.
More About the WineJoão will tell you all he needs to make wine is grapes, water to clean his equipment and a touch of sulfur at bottling. He rarely uses products in the vineyard, and when he does he only uses topical organic treatments. In today’s world, this is about as minimal as it gets. João isn’t following a natural wine trend. This is how he and his father have always done it. His wine is proof that a deliciously powerful wine can be naturally made, and this 2006 is a perfect example of the kind of wine João makes.

Wine Data




RS0.3 g/L

Sulfur50ppm, 29ppm free

Soilclay and limestone over granite


Vineyard Age3-35 years

Case Production460

PairingWhite fish, Oysters, Chicken stir fry, Beans, Tamales, Fish tacos Cuisine: Mexican, Portuguese, Peruvian, Indian, Thai, Cuban

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