The grape variety Vital

Vital is a white grape variety predominantly cultivated in Portugal, notably in the Lisboa and Bucelas wine regions. Once widely planted throughout the country, Vital is experiencing a renaissance, especially in coastal vineyards where cooling Atlantic breezes help retain its vibrant acidity.

This grape produces wines with a delicate aromatic profile, often displaying subtle notes of green apple, lemon zest, white florals, and a touch of herbaceousness. On the palate, Vital wines are typically light to medium-bodied, with refreshing acidity and a lingering mineral finish. When carefully managed in the vineyard and vinified with precision, Vital can yield wines of notable purity and elegance, occasionally with a nuanced saline character.

Typical styles include both unoaked, youthful expressions that emphasise freshness and terroir, as well as more textured, barrel-matured versions that gain added complexity without overwhelming the grape’s intrinsic charm.

Food pairings for Vital-based wines work best with lighter fare. They are especially suited to shellfish, grilled white fish, leafy salads, and mild cheeses such as fresh goat’s cheese. Vital’s bright acidity also complements Portuguese specialities like bacalhau and seafood rice, enhancing both the freshness and flavour of the dishes.