Salty and marine, this crisp brut nature wine sings of place: the briny Atlantic coast and calcareous-laced soils of Bucelas. Entirely chalky throughout, with wild scrubby myrtle, lemon thistle, lemon pith, riffing sea salts and driving, shearing acidity, this biodynamically farmed, wild yeast-fermented, traditional-method fizz is 100% Arinto, the grape's herbal citrus notes amplified here. 2-1/2 years on the lees gives structure without heft; this is light, lean and riveting, vibrating on the finish, and drinking beautifully now with fresh oysters.
North America’s Longest Running Food & Wine Magazine
Get Quench-ed!!!
Champion storytellers & proudly independent for over 50 years. Free Weekly newsletter & full digital access