Turra Pét-Nat Rabo de Anho Rosé 2025
Delicate, refreshing and wonderfully unconventional, Turra Pét-Nat Rabo de Anho is a naturally sparkling rosé made from one of Portugal's rarest indigenous grape varieties. With its beautiful salmon-pink colour, lively raspberry and grapefruit aromas, subtle floral notes and gentle natural bubbles, this extraordinary wine brings a nearly forgotten piece of Portuguese winemaking history back to life.
From the mountainous landscapes of Basto, in northern Portugal's Vinho Verde region, Turra Pét-Nat Rabo de Anho is a wine with a particularly special story.
It's not simply another refreshing sparkling rosé.
It's an opportunity to discover a grape variety that has almost disappeared from modern Portuguese winemaking.
Rabo de Anho is a traditional red grape closely associated with the Basto subregion, where the warmer summer conditions help it achieve sufficient ripeness.
Its name translates as “lamb's tail”, a reference to the unusual, elongated shape of its grape bunches.
And while the variety has largely faded from commercial production, Turra has chosen to celebrate its distinctive character rather than allow it to be forgotten.
Made using the ancestral method of sparkling winemaking, commonly known as Pét-Nat, the wine completes its fermentation inside the bottle.
This naturally produces the delicate bubbles that give the wine its lively, refreshing personality.
Unlike conventional sparkling wines that undergo a separate second fermentation, Pét-Nat captures carbon dioxide from the wine's original fermentation.
The result is a sparkling wine with a wonderfully spontaneous character.
In the glass, Turra Pét-Nat displays an attractive salmon-pink colour, with inviting aromas of fresh raspberry, grapefruit, red berries and delicate flowers.
The producer's earlier releases have also shown notes of strawberry, blueberry and subtle fermentation-derived fruit aromas.
On the palate, it's wonderfully refreshing, with bright acidity, lively red-fruit character and gentle natural bubbles that add texture without overwhelming the wine.
At 12.5% ABV, the 2025 vintage offers a beautifully balanced combination of freshness, fruit and character.
And there's something particularly appealing about knowing that every glass helps tell the story of a grape variety that might otherwise be forgotten.
What makes Rabo de Anho so special?
Rabo de Anho is one of Portugal's most unusual and little-known indigenous red grape varieties.
Unlike Touriga Nacional, Vinhão or Tinta Roriz, it's a grape that even many experienced wine drinkers may never have encountered.
Its history is closely connected to the Basto subregion of Vinho Verde, where it has traditionally been cultivated.
And its name is particularly memorable.
In Portuguese, rabo means tail and anho means lamb.
Rabo de Anho literally translates as “lamb's tail”.
The name refers to the grape's distinctive bunch shape, which is unusually long and narrow.
It's a lovely example of how traditional Portuguese grape names often describe something recognisable about the vine, the fruit or its local history.
But Rabo de Anho is interesting for more than its appearance.
The grape is associated with relatively demanding ripening requirements, making Basto's warmer summer conditions particularly important.
Today, it is rarely encountered in commercial wines.
And that rarity is exactly what makes Turra's decision to produce a single-varietal Pét-Nat so significant.
Instead of blending Rabo de Anho into anonymity, Turra has given the grape its own wine and its own identity.
It's a wonderful opportunity to discover a nearly forgotten part of Portugal's extraordinary viticultural heritage.
Why do rare grape varieties matter?
Portugal has one of the world's richest collections of indigenous wine grapes.
Many varieties have been cultivated for centuries, developing close relationships with particular landscapes, climates and local traditions.
But not every grape becomes commercially successful.
Over time, some varieties gain popularity because they're productive, reliable or particularly well suited to modern consumer preferences.
Others gradually disappear from vineyards.
And when that happens, something important can be lost.
Every grape variety represents a unique combination of genetic characteristics.
These may include differences in ripening, acidity, disease resistance, aromatic compounds and adaptation to local conditions.
Preserving rare varieties therefore helps protect viticultural diversity.
That diversity can be valuable for the future of winemaking, particularly as producers respond to changing climates and growing conditions.
But there's also a cultural reason.
Traditional grapes are part of the history and identity of the communities that cultivated them.
Their names, growing habits and wines tell stories about local agriculture and generations of winemakers.
Rabo de Anho is a wonderful example.
By producing a wine from this almost forgotten grape, Turra is doing more than creating something unusual.
It's helping preserve a small but meaningful part of Portuguese wine heritage.
What exactly is Pét-Nat?
The term Pét-Nat is short for pétillant naturel, a French expression meaning “naturally sparkling”.
Although the term has become fashionable in recent years, the winemaking technique behind it is centuries old.
Pét-Nat is generally produced using the ancestral method.
The process begins like ordinary winemaking.
Freshly harvested grapes are pressed, and the juice begins fermenting as yeast converts natural grape sugars into alcohol and carbon dioxide.
But instead of allowing fermentation to finish before bottling, the winemaker bottles the wine while fermentation is still underway.
The remaining fermentation then continues inside the sealed bottle.
As the yeast consumes the remaining sugar, it produces more alcohol and carbon dioxide.
Because the bottle is sealed, the carbon dioxide becomes dissolved in the wine.
And when the bottle is opened, that dissolved gas creates the bubbles.
The result is a sparkling wine produced through a single continuous fermentation.
It's a wonderfully direct approach to winemaking.
And because the wine finishes fermenting in the bottle, the final result can retain a distinctive, sometimes rustic character.
Turra embraces this traditional method to create a rosé that feels lively, expressive and beautifully individual.
How is Pét-Nat different from traditional sparkling wine?
Both Pét-Nat and traditional-method sparkling wines contain naturally produced carbon dioxide.
But the way they develop their bubbles is different.
Traditional-method sparkling wine involves two separate fermentations.
First, a still base wine is produced.
Then yeast and sugar are added before bottling to begin a second fermentation.
This second fermentation produces the carbon dioxide responsible for the bubbles.
After maturation, the sediment is generally removed through a process called disgorgement.
Pét-Nat is different.
The wine is bottled before its first fermentation has finished, allowing that same fermentation to continue inside the bottle.
There's no need to begin a separate second fermentation.
Some Pét-Nats are disgorged, while others retain their natural sediment.
And that can create considerable differences in appearance and texture.
Turra's Rabo de Anho is presented as an unfiltered, naturally cloudy style, with sediment remaining in the bottle.
Pét-Nats can also have gentler bubbles than many traditional-method sparkling wines, although pressure varies between individual wines.
Neither approach is inherently better.
They simply create different expressions of sparkling wine.
Traditional-method wines often emphasise precision, extended maturation and complex ageing characteristics.
Pét-Nat frequently celebrates freshness, immediacy and a more direct expression of the grape.
And Turra's rare Rabo de Anho makes that contrast particularly interesting.
Why is Turra Pét-Nat cloudy?
One of the distinctive characteristics of Turra Pét-Nat Rabo de Anho is its natural cloudiness.
And this isn't necessarily a sign of a problem.
The wine is unfiltered, allowing naturally occurring sediment to remain in the bottle.
During fermentation, yeast converts grape sugars into alcohol and carbon dioxide.
Once fermentation finishes, the yeast cells gradually become inactive and settle.
These spent yeast cells form part of the sediment known as lees.
In many conventional sparkling wines, the sediment is removed before the bottle reaches the customer.
But in an undisgorged Pét-Nat, it remains.
This can give the wine a slightly cloudy appearance.
And because the sediment settles over time, the wine's appearance may change depending on how it's stored and poured.
Some people prefer to pour gently, leaving most of the sediment behind.
Others enjoy incorporating a little of it for a more rustic, textured experience.
Cloudiness in this style is a consequence of its production method, not automatically a wine fault.
It's part of the distinctive personality of an unfiltered Pét-Nat.
Why are the bubbles so gentle?
One of the most appealing characteristics of Turra Pét-Nat Rabo de Anho is its soft natural effervescence.
Rather than an aggressive rush of bubbles, the wine offers a gentler sparkling sensation.
And this comes down to how the wine is made.
In Pét-Nat production, the amount of carbon dioxide generated inside the bottle depends partly on how much fermentable sugar remains when the wine is sealed.
The winemaker must carefully judge the timing of bottling.
If too little fermentation remains, the wine may develop insufficient pressure.
If too much remains, the pressure can become excessive.
This makes bottling a particularly important stage.
The producer's earlier tasting notes describe a light but vibrant bubble, while the current wine retains that appealing gently sparkling identity.
And that softer effervescence works particularly well with Rabo de Anho's refreshing red-fruit character.
The bubbles enhance the wine's freshness without overwhelming its delicate aromas.
What is the connection between Pét-Nat and traditional Vinho Verde?
Although Pét-Nat is a French term, naturally lively wines have an important connection to Vinho Verde's history.
Historically, some wines from the region retained carbon dioxide from fermentation.
This created the delicate spritz known as agulha, meaning needle.
The name refers to the gentle prickling sensation the bubbles create on the tongue.
Before modern fermentation management became widespread, some wines could retain dissolved carbon dioxide or continue fermenting after storage or bottling.
And that contributed to Vinho Verde's reputation for youthful, lively wines.
But there's an important distinction.
A lightly spritzy Vinho Verde isn't necessarily the same thing as a modern Pét-Nat.
A gentle spritz can be retained or introduced through different methods.
Pét-Nat specifically involves bottling the wine before its first fermentation has finished.
Turra deliberately uses this ancestral approach to reconnect with traditional winemaking.
And by choosing a nearly forgotten local grape, the producer reinforces that connection to the region's history.
It's a modern sparkling rosé with a wonderfully old-fashioned soul.
Why should Pét-Nat be opened carefully?
Pét-Nat can sometimes be a little more enthusiastic than conventional sparkling wine.
And that's part of its personality.
Because fermentation finishes in the bottle and natural sediment may remain, some bottles can foam quite vigorously when opened.
The most important thing is to chill the wine thoroughly before opening.
Cold wine generally retains dissolved carbon dioxide more readily than warm wine, helping reduce the risk of excessive foaming.
Keep the bottle upright beforehand if you'd like the sediment to settle.
When opening, point the bottle away from yourself and others.
Release the crown cap slowly and carefully, ideally with a glass ready.
And avoid shaking the bottle.
If you prefer a clearer wine, pour gently and leave the sediment behind.
If you enjoy the more rustic side of Pét-Nat, you can incorporate a little of it.
Either way, this is a wine best enjoyed fresh, well chilled and in good company.
What's the story behind the name Turra?
Turra has a wonderfully playful origin.
The project is named after the family's dog.
The Portuguese word turra can refer to a bump or headbutt.
And according to the producers, their enthusiastic but rather clumsy dog had a habit of bumping his head into things.
The name became a tribute to a much-loved companion.
It's an endearing story that reflects the personality behind the wines.
Rather than presenting winemaking as something overly formal, Turra celebrates friendship, companionship and a shared enthusiasm for creating something distinctive.
And there's something particularly appropriate about that philosophy for a Pét-Nat made from such an unusual grape.
A playful name, a nearly forgotten variety and a wonderfully unconventional sparkling wine.
About Turra
Turra is an independent Portuguese wine project based in the beautiful Basto subregion of Vinho Verde, in northern Portugal.
Created by friends Bruno Mota and Nuno Andrade, with the involvement of winemaker Constantino Ramos, the project combines a strong connection to the region with a desire to produce distinctive, expressive wines.
Its vineyards are situated around Mondim de Basto, surrounded by the dramatic mountainous landscape of northern Portugal.
Overlooking the area is Monte Farinha, one of the region's most recognisable landmarks.
Turra works with traditional Portuguese grape varieties, exploring both familiar and unconventional approaches to winemaking.
Its range includes fresh whites, expressive Vinhão reds, distinctive Pét-Nats and more complex wines such as Craft Barrica Alvarinho.
And while the project respects the region's winemaking traditions, it isn't afraid to experiment.
Turra Pét-Nat Rabo de Anho is a particularly wonderful example.
By choosing a grape that has almost disappeared from commercial winemaking and combining it with the ancestral sparkling method, Turra creates something that celebrates both the past and the future of Portuguese wine.
The result is fresh, expressive, beautifully individual and wonderfully enjoyable.
One nearly forgotten Portuguese grape, a centuries-old sparkling method and the extraordinary landscape of Basto — Turra Pét-Nat Rabo de Anho is a delicious reminder that some of the most exciting wines begin with preserving something the world almost lost.
Aroma: Raspberry · Grapefruit · Strawberry · Red Berries · Delicate Floral Notes
Palate: Dry · Fresh Red Fruit · Vibrant Acidity · Gentle Natural Bubbles · Light, Refreshing Finish
Pair with: Grilled Prawns · Salmon · Tuna Tartare · Fried Calamari · Bolinhos de Bacalhau · Peixinhos da Horta · Grilled Sardines · Fresh Goat Cheese · Summer Salads
Serving Temperature: 8–10°C / 46–50°F
