Arribas Wine Company is a small, innovative producer founded in 2017 by winemakers Frederico Machado and Ricardo Alves, driven by a desire to revive and celebrate forgotten vineyards in the Trás‑os‑Montes region of Portugal.

Alongside Saroto Tinto, Arribas produces other field blends and natural wines that reflect regional diversity, handcrafted in small quantities. The region itself is increasingly recognised for its rugged, expressive wines rooted in indigenous Portuguese grape diversity and sustainable practices.

Trás‑os‑Montes is a historic wine region in northeastern Portugal, bordering Spain and characterised by rugged, mountainous terrain.

The name means “Beyond the Mountains,” reflecting its remote location. Vineyards are typically planted at high altitudes on granitic, schist and clay soils, often on terraces to manage steep slopes.

The climate combines Mediterranean warmth with Atlantic influences, producing hot, dry summers and cold winters, which helps grapes retain acidity and develop concentrated flavours.

Indigenous grape varieties dominate, including Tinta Amarela, Tinta Roriz, Tinta Gorda, Bastardo, Touriga Nacional and white grapes like Gouveio and Malvasia Fina.

Wines range from fresh, aromatic whites to structured reds and traditional field blends.

Many producers practise sustainable or low-intervention viticulture. The region is known for expressive, mineral-driven wines with rustic charm, increasingly gaining recognition for quality beyond Portugal’s major regions.

Verdelho is a white grape variety with a long and distinguished history, originating in Portugal, where it is most famously associated with the fortified wines of Madeira. Believed to have been introduced from mainland Portugal to the island in the 15th century, Verdelho quickly became one of the classic varieties used in Madeira’s medium-dry styles, prized for its balance of acidity and flavour intensity.

Viticulturally, Verdelho is a relatively vigorous variety, though it is susceptible to powdery mildew and requires careful canopy management to achieve optimal ripeness. It thrives in warm, sunny climates where it develops concentration without losing its naturally high acidity. The bunches are typically small to medium in size, with thick-skinned berries that contribute to its aromatic depth and resilience during vinification.

Today, Verdelho is grown not only in Madeira but also across mainland Portugal, notably in the Douro and Dão regions, where it is valued in fresh, still white wines. Outside Europe, it has found success in Australia, particularly in regions such as the Hunter Valley and Langhorne Creek, producing vibrant, aromatic whites. Stylistically, Verdelho wines are marked by bright acidity, citrus and tropical fruit notes, often with hints of spice and a refreshing, zesty character.

Malvasia Nera is part of the wider Malvasia family, one of the Mediterranean’s oldest and most diverse grape groups. Believed to have ancient Greek origins, it spread through Italy and Spain during the Middle Ages and remains particularly important in southern Italy, especially Puglia and Tuscany.

Viticulturally, Malvasia Nera is a vigorous, high-yielding variety that requires careful vineyard management to maintain concentration. It performs well in warm Mediterranean climates, where its ability to retain acidity ensures freshness in the wines. However, it can be prone to disease pressure such as powdery mildew, and in overly fertile soils the wines may become dilute if yields are not controlled.

The grape is most widely planted in Italy, with notable expressions in Salice Salentino (where it is blended with Negroamaro) and in Chianti, where small proportions add softness and aromatic lift to Sangiovese. Beyond Italy, Malvasia Nera is planted on a small scale in Spain, and experimental plantings exist in the New World, but it remains a niche variety outside its homeland.

In terms of style, Malvasia Nera can produce both varietal wines and blends. Its character is typically fragrant and supple, with aromas of red cherry, plum and raspberry, often accompanied by floral notes, gentle spice and a hint of earthiness. The wines are generally medium-bodied with soft tannins and a round, approachable palate, making them versatile and food-friendly.

Tinta Gorda is a traditional red grape variety primarily grown in northern Portugal, particularly in regions such as Trás‑os‑Montes and Douro.

Its name, meaning “fat tint,” refers to the grape’s relatively large, plump berries that produce deeply coloured wines with good body.

Tinta Gorda is typically used in field blends alongside other indigenous varieties such as Tinta Roriz, Bastardo, Touriga Nacional and Rufete, contributing softness, fruitiness and approachable tannins.

Wines made with Tinta Gorda often show aromas of red and black berries, cherry, plum, subtle spice and earthy notes. The grape provides structure without overwhelming intensity, making it suitable for both young, fresh wines and more concentrated, barrel-aged reds.

Its adaptability and balance make it an important component of traditional Portuguese blends, especially in Trás‑os‑Montes, Douro and Dão.

Verdelho is a white grape variety with a long and distinguished history, originating in Portugal, where it is most famously associated with the fortified wines of Madeira. Believed to have been introduced from mainland Portugal to the island in the 15th century, Verdelho quickly became one of the classic varieties used in Madeira’s medium-dry styles, prized for its balance of acidity and flavour intensity.

Viticulturally, Verdelho is a relatively vigorous variety, though it is susceptible to powdery mildew and requires careful canopy management to achieve optimal ripeness. It thrives in warm, sunny climates where it develops concentration without losing its naturally high acidity. The bunches are typically small to medium in size, with thick-skinned berries that contribute to its aromatic depth and resilience during vinification.

Today, Verdelho is grown not only in Madeira but also across mainland Portugal, notably in the Douro and Dão regions, where it is valued in fresh, still white wines. Outside Europe, it has found success in Australia, particularly in regions such as the Hunter Valley and Langhorne Creek, producing vibrant, aromatic whites. Stylistically, Verdelho wines are marked by bright acidity, citrus and tropical fruit notes, often with hints of spice and a refreshing, zesty character.

Malvasia Nera is part of the wider Malvasia family, one of the Mediterranean’s oldest and most diverse grape groups. Believed to have ancient Greek origins, it spread through Italy and Spain during the Middle Ages and remains particularly important in southern Italy, especially Puglia and Tuscany.

Viticulturally, Malvasia Nera is a vigorous, high-yielding variety that requires careful vineyard management to maintain concentration. It performs well in warm Mediterranean climates, where its ability to retain acidity ensures freshness in the wines. However, it can be prone to disease pressure such as powdery mildew, and in overly fertile soils the wines may become dilute if yields are not controlled.

The grape is most widely planted in Italy, with notable expressions in Salice Salentino (where it is blended with Negroamaro) and in Chianti, where small proportions add softness and aromatic lift to Sangiovese. Beyond Italy, Malvasia Nera is planted on a small scale in Spain, and experimental plantings exist in the New World, but it remains a niche variety outside its homeland.

In terms of style, Malvasia Nera can produce both varietal wines and blends. Its character is typically fragrant and supple, with aromas of red cherry, plum and raspberry, often accompanied by floral notes, gentle spice and a hint of earthiness. The wines are generally medium-bodied with soft tannins and a round, approachable palate, making them versatile and food-friendly.

Tinta Gorda is a traditional red grape variety primarily grown in northern Portugal, particularly in regions such as Trás‑os‑Montes and Douro.

Its name, meaning “fat tint,” refers to the grape’s relatively large, plump berries that produce deeply coloured wines with good body.

Tinta Gorda is typically used in field blends alongside other indigenous varieties such as Tinta Roriz, Bastardo, Touriga Nacional and Rufete, contributing softness, fruitiness and approachable tannins.

Wines made with Tinta Gorda often show aromas of red and black berries, cherry, plum, subtle spice and earthy notes. The grape provides structure without overwhelming intensity, making it suitable for both young, fresh wines and more concentrated, barrel-aged reds.

Its adaptability and balance make it an important component of traditional Portuguese blends, especially in Trás‑os‑Montes, Douro and Dão.

Verdelho is a white grape variety with a long and distinguished history, originating in Portugal, where it is most famously associated with the fortified wines of Madeira. Believed to have been introduced from mainland Portugal to the island in the 15th century, Verdelho quickly became one of the classic varieties used in Madeira’s medium-dry styles, prized for its balance of acidity and flavour intensity.

Viticulturally, Verdelho is a relatively vigorous variety, though it is susceptible to powdery mildew and requires careful canopy management to achieve optimal ripeness. It thrives in warm, sunny climates where it develops concentration without losing its naturally high acidity. The bunches are typically small to medium in size, with thick-skinned berries that contribute to its aromatic depth and resilience during vinification.

Today, Verdelho is grown not only in Madeira but also across mainland Portugal, notably in the Douro and Dão regions, where it is valued in fresh, still white wines. Outside Europe, it has found success in Australia, particularly in regions such as the Hunter Valley and Langhorne Creek, producing vibrant, aromatic whites. Stylistically, Verdelho wines are marked by bright acidity, citrus and tropical fruit notes, often with hints of spice and a refreshing, zesty character.

Malvasia Nera is part of the wider Malvasia family, one of the Mediterranean’s oldest and most diverse grape groups. Believed to have ancient Greek origins, it spread through Italy and Spain during the Middle Ages and remains particularly important in southern Italy, especially Puglia and Tuscany.

Viticulturally, Malvasia Nera is a vigorous, high-yielding variety that requires careful vineyard management to maintain concentration. It performs well in warm Mediterranean climates, where its ability to retain acidity ensures freshness in the wines. However, it can be prone to disease pressure such as powdery mildew, and in overly fertile soils the wines may become dilute if yields are not controlled.

The grape is most widely planted in Italy, with notable expressions in Salice Salentino (where it is blended with Negroamaro) and in Chianti, where small proportions add softness and aromatic lift to Sangiovese. Beyond Italy, Malvasia Nera is planted on a small scale in Spain, and experimental plantings exist in the New World, but it remains a niche variety outside its homeland.

In terms of style, Malvasia Nera can produce both varietal wines and blends. Its character is typically fragrant and supple, with aromas of red cherry, plum and raspberry, often accompanied by floral notes, gentle spice and a hint of earthiness. The wines are generally medium-bodied with soft tannins and a round, approachable palate, making them versatile and food-friendly.

Tinta Gorda is a traditional red grape variety primarily grown in northern Portugal, particularly in regions such as Trás‑os‑Montes and Douro.

Its name, meaning “fat tint,” refers to the grape’s relatively large, plump berries that produce deeply coloured wines with good body.

Tinta Gorda is typically used in field blends alongside other indigenous varieties such as Tinta Roriz, Bastardo, Touriga Nacional and Rufete, contributing softness, fruitiness and approachable tannins.

Wines made with Tinta Gorda often show aromas of red and black berries, cherry, plum, subtle spice and earthy notes. The grape provides structure without overwhelming intensity, making it suitable for both young, fresh wines and more concentrated, barrel-aged reds.

Its adaptability and balance make it an important component of traditional Portuguese blends, especially in Trás‑os‑Montes, Douro and Dão.