Arinto

Summary

Arinto is Portugal’s most important indigenous white grape variety, prized for its remarkable ability to maintain high acidity even in warm climates—a characteristic that makes it invaluable across Portugal’s diverse wine regions. With approximately 10,000 hectares planted from cool Vinho Verde in the north to hot Alentejo in the south, Arinto produces crisp, mineral wines that age exceptionally well. The benchmark expression comes from Bucelas DOC near Lisbon, where Arinto has been cultivated since at least the 18th century and creates wines historically favored by the British and compared to fine white Burgundy. Arinto’s acid-retaining ability makes it increasingly valuable as climate change challenges winemakers worldwide.

Identity & Synonyms

VIVC: Entry #621
Berry Color: BLANC

Primary Synonyms:

Pedernã (Vinho Verde region)
Arinto de Bucelas (specifically in Bucelas DOC)
Arinto Cerceal (variant)
Chapeludo (historical)

Important Note: Multiple unrelated Portuguese varieties are called “Arinto” (e.g., Arinto Cachudo, Arinto dos Açores). Arinto de Bucelas is the main quality variety discussed here.

Genetic Origin

Origin: Portugal (likely Bucelas region or surrounding Lisboa area)

Historical: Documented in Bucelas since at least the 18th century. Became famous when Wellington’s troops discovered Bucelas wines during the Peninsular War (1807-1814), leading to significant exports to Britain.

Critical Characteristic: Exceptional acid retention in warm climates—possibly a genetic adaptation to Portugal’s variable climate conditions.

Parentage: Unknown ancient Portuguese variety; genetic studies have not identified parents.

Global Distribution

Total Global Plantings: ~10,000 hectares

Region	Hectares	Notes
Lisboa (incl. Bucelas)	~3,000	Historical heartland
Vinho Verde	~2,500	As Pedernã; blending
Alentejo	~2,000	Acidity provider in warm climate
Bairrada	~1,000	Quality white production
Other Portugal	~1,500	Various regions

Concentration: Almost exclusively Portuguese; minimal international interest despite valuable characteristics.

Viticulture

Growth Characteristics

Vigor: Medium to high
Growth Habit: Semi-erect
Budbreak: Medium
Flowering: Mid-season
Véraison: Medium-late
Harvest: Late (preserves acidity)

Cluster and Berry

Cluster Size: Medium to large, cylindrical
Cluster Density: Medium-compact
Berry Size: Medium
Skin Thickness: Medium
Skin Color: Green-yellow

Climate Requirements

Ideal Climate: Maritime Atlantic to warm Mediterranean
Heat Summation: 1,400-2,200 GDD (adaptable)
Key Characteristic: Maintains acidity across climate range
Versatility: Performs in cool Minho and hot Alentejo

The Acid Retention Phenomenon

Arinto’s ability to retain acidity in warm climates is exceptional:

Malic Acid: Maintained at higher levels than expected
Tartaric Acid: High baseline
Mechanism: Possibly related to enzyme activity under heat stress
Significance: Makes it invaluable for blending in warm regions

Soil Preferences

Bucelas: Calcareous clay soils
Vinho Verde: Granite
Alentejo: Schist, granite
Adaptable: Performs on various soil types
Effect: Soil influences expression but acidity consistent

Disease Susceptibility

Downy Mildew: Moderate susceptibility
Powdery Mildew: Moderate susceptibility
Botrytis: Moderate (compact clusters)
Drought: Good tolerance (important in Alentejo)

Viticultural Management

Training: Guyot or cordon (varies by region)
Pruning: Moderate bud load
Yield Control: 8-12 tonnes/ha for quality
Canopy Management: Standard practices
Harvest Timing: Late harvest preserves acidity

Rootstock Compatibility

Preferred: 1103P, 110R (drought tolerance for southern regions)
Compatible: SO4, 41B
Consideration: Match to regional conditions

Enology

Must Parameters at Harvest

Parameter	Cool Region	Warm Region	Notes
Brix	19-21°	21-23°	Variable
pH	2.9-3.2	3.0-3.3	LOW throughout
Titratable Acidity	8-10 g/L	7-9 g/L	HIGH throughout
YAN	150-220 mg/L	180-250 mg/L	Variable

The Acidity Advantage

Arinto’s consistent high acidity provides:

Freshness: Even in warm-climate wines
Balance: Essential in rich Alentejo whites
Aging: Backbone for long cellar life
Blending: Adds structure to neutral varieties

Aroma Compounds

Terpenes: Low to moderate
Thiols: Present (citrus notes)
C13-Norisoprenoids: β-damascenone
Character: Clean, citrus, mineral

Fermentation

Yeast Selection: Neutral strains; preserve freshness
Temperature: 14-18°C
Duration: 14-21 days
Vessel: Stainless steel (standard); oak for premium

Malolactic Fermentation

Cool Regions: Often blocked (preserve acidity)
Warm Regions: Sometimes partial (balance)
Premium Bucelas: Variable by producer philosophy

Oak Treatment

Style	Oak Approach	Character
Fresh/Crisp	No oak	Pure mineral/citrus
Structured	Neutral oak	Texture without flavor
Premium Bucelas	Barrel fermented	Complex, age-worthy

Aging Potential

Basic: 1-3 years
Quality Bucelas: 5-15 years
Top Examples: 20+ years
Evolution: Develops honey, nuts, maintains acidity

Sensory Profile

Young Arinto

Visual

Intensity: Pale to medium
Hue: Straw with green hints
Clarity: Brilliant

Aromatic Profile

Category	Descriptors
Citrus	LEMON (signature), lime, grapefruit
Fruit	Green apple, white pear
Floral	White flowers, subtle
Mineral	Chalky, flinty, saline
Herbal	Fresh herbs, bay leaf

Palate

Body: Light to medium
Acidity: HIGH (defining characteristic)
Texture: Clean, crisp
Finish: Long, mineral, citrus persistence
Alcohol: Moderate (12-13.5%)

Aged Bucelas Arinto

Visual

Deep gold to amber
Rich, viscous appearance

Aromatic Profile

Honey and beeswax
Dried fruits
Nuts (almonds, hazelnuts)
Smoke and toast
Maintained citrus core

Palate

Fuller body
Maintained acidity (remarkable)
Complex, layered
Very long finish

Winemaker Considerations

Challenges

Regional Variation: Different expression by region
Neutral Character: Requires good winemaking
Multiple “Arintos”: Consumer confusion
Market Position: Unknown internationally
Competition: International varieties in Portugal

Opportunities

Climate Change: Acid retention valuable globally
Blending: Essential component in warm regions
Age-Worthiness: Rare quality in value whites
Terroir Expression: Bucelas shows serious potential
Export: Growing international interest in Portuguese wines

Winemaking Tips

Harvest late to maximize acidity (counterintuitive in warm climates)
Protect from oxidation
Extended lees contact for premium
Consider barrel fermentation for top cuvées
Market acidity as a feature, not a flaw

Key Appellations

Bucelas DOC

Established: 1911 (one of Portugal’s oldest DOCs)
Location: North of Lisbon (Estremadura)
Varietal: Minimum 75% Arinto
Soils: Calcareous clay
Style: Benchmark; mineral, age-worthy
History: Wellington’s troops popularized in Britain

Bucelas Quality Tiers

Tier	Character
Bucelas DOC	Fresh, citrus, mineral
Reserva	Barrel influence; richer
Old Vines/Premium	Complex, age-worthy

Vinho Verde DOC

Name: Pedernã
Role: Blending component (with Loureiro, Alvarinho)
Character: Adds acidity and structure
Style: Fresh, light, often slightly spritz

Alentejo DOC

Role: Critical acidity provider
Climate: Hot, continental
Function: Balances rich, low-acid varieties
Blending: Often with Antão Vaz, Roupeiro

Bairrada DOC

Role: Quality white production
Character: Mineral, fresh
Status: Growing recognition

Lisboa VR

Role: Regional wine; large production
Style: Everyday drinking; fresh

Food Pairing

Arinto’s acidity suits:

Fresh seafood (sardines, bacalhau)
Shellfish
Grilled fish with lemon
Light salads
Fresh cheeses
Fried foods (acidity cuts through fat)

Regional Pairings

Pastéis de Belém (custard tarts)
Bacalhau à Brás
Amêijoas à Bulhão Pato (clams)
Sardines grelhadas

Comparison with High-Acid Whites

Characteristic	Arinto	Riesling	Chenin Blanc
Acidity	Very High	Very High	High
Climate Flexibility	Very High	Moderate	High
Body	Light-Medium	Light-Medium	Medium-Full
Age Potential	10-20 years	10-30 years	10-30 years
Residual Sugar	Usually dry	Variable	Variable

Sources

Robinson, J., Harding, J., & Vouillamoz, J. (2012). Wine Grapes. Ecco/HarperCollins. Publisher Link
VIVC Database - Vitis International Variety Catalogue
Comissão Vitivinícola Regional de Lisboa
Mayson, R. (2003). The Wines and Vineyards of Portugal. Mitchell Beazley. WorldCat
Böhm, J. (2010). Portugal Vitícola: O Grande Livro das Castas. Chaves Ferreira. WorldCat

Last Updated: January 13, 2026