The Colares wine region occupies a coastal strip west of Lisbon. Unlike most European vineyards, these vines remained unaffected by the nineteenth-century Phylloxera epidemic because the insect cannot survive in sand. Consequently, the Ramisco vines here are frequently ungrafted. Growers must dig trenches up to eight metres deep to reach the underlying clay, allowing the roots to establish while the fruit remains on the sandy surface.
Regional regulations dictate that red wines from this DOC must contain a minimum of 80% Ramisco. The resulting wines are characterised by high acidity and significant tannins, requiring extended ageing before release. Current statutes require at least eighteen months of wood maturation followed by six months in the bottle. Many traditional cellars, such as the Adega Regional de Colares, maintain stock for several years to allow the tannins to soften.