This traditional method 3B stands for the region, along with the blend of 70/30 Baga / Bical, from 30+ year old vines on chalky clay. After a native ferment, and 9 months on lees, this is finished with zero sugar, unfined and unfiltered.
Tart with cranberry astringency and a base of youthful rhubarb, subtle red currant and dried rose petals on a lean, lively, very mineral-driven base. Fresh and positively skipping with energy, this is a brisk, slight, savoury rosé ideal for charcuterie.
“A fun, juicy wine from a blend of baga and bical, local red and white grapes, with aromas of raspberries, tiny red and white strawberries and watermelon. The palate has a cool, fresh salinity and rich bubbles with a hint of yeast. Medium body. Drink now.” 93 points, JamesSuckling.com
