Sidónio de Sousa Brut Nature Branco NV
Location: Portugal, Bairrada
Winemaker: Paul Sousa
Grapes: Bical, Arinto, Maria Gomes
Soil: The western part of the Beiras, between the mountainous Dão region and the surf-washed Atlantic beaches, Bairrada has a mild, maritime climate with abundant rainfall. Flat in the west, the region rises in the east into small hills, intensively farmed and sometimes wooded
Winemaking: Organic farming. Grapes are partially destemmed and crushed. The must is then cooled during 24 hours and then decanted before being transferred to temperature‐controlled stainless steel vats for initial fermentation.
After the initial fermentation period, during which the wine decants naturally, it is bottled using naturally‐occurring yeasts by December with zero dosage (no sugar added). The bottles are then transferred to the cellar where they see their second fermentation period. After this period, the bottles remain in the cellar until they are ready for remuage dégorgement(disgorging) and are only then viable for the market.
From the Importer NLC Wines: From one of the original select “Baga Friends” comes a portfolio of pure baga wines unlike many others. Sidónio de Sousa, recognized for having amongst the oldest of the baga vines in Bairrada, continues to make wine in the traditional way - using 100 year-old Portuguese oak barriques for his reds and champenois method for his sparklers, resulting in elegant aged (and age-worthy) wines.
Location: Portugal, Bairrada
Winemaker: Paul Sousa
Grapes: Bical, Arinto, Maria Gomes
Soil: The western part of the Beiras, between the mountainous Dão region and the surf-washed Atlantic beaches, Bairrada has a mild, maritime climate with abundant rainfall. Flat in the west, the region rises in the east into small hills, intensively farmed and sometimes wooded
Winemaking: Organic farming. Grapes are partially destemmed and crushed. The must is then cooled during 24 hours and then decanted before being transferred to temperature‐controlled stainless steel vats for initial fermentation.
After the initial fermentation period, during which the wine decants naturally, it is bottled using naturally‐occurring yeasts by December with zero dosage (no sugar added). The bottles are then transferred to the cellar where they see their second fermentation period. After this period, the bottles remain in the cellar until they are ready for remuage dégorgement(disgorging) and are only then viable for the market.
From the Importer NLC Wines: From one of the original select “Baga Friends” comes a portfolio of pure baga wines unlike many others. Sidónio de Sousa, recognized for having amongst the oldest of the baga vines in Bairrada, continues to make wine in the traditional way - using 100 year-old Portuguese oak barriques for his reds and champenois method for his sparklers, resulting in elegant aged (and age-worthy) wines.
Location: Portugal, Bairrada
Winemaker: Paul Sousa
Grapes: Bical, Arinto, Maria Gomes
Soil: The western part of the Beiras, between the mountainous Dão region and the surf-washed Atlantic beaches, Bairrada has a mild, maritime climate with abundant rainfall. Flat in the west, the region rises in the east into small hills, intensively farmed and sometimes wooded
Winemaking: Organic farming. Grapes are partially destemmed and crushed. The must is then cooled during 24 hours and then decanted before being transferred to temperature‐controlled stainless steel vats for initial fermentation.
After the initial fermentation period, during which the wine decants naturally, it is bottled using naturally‐occurring yeasts by December with zero dosage (no sugar added). The bottles are then transferred to the cellar where they see their second fermentation period. After this period, the bottles remain in the cellar until they are ready for remuage dégorgement(disgorging) and are only then viable for the market.
From the Importer NLC Wines: From one of the original select “Baga Friends” comes a portfolio of pure baga wines unlike many others. Sidónio de Sousa, recognized for having amongst the oldest of the baga vines in Bairrada, continues to make wine in the traditional way - using 100 year-old Portuguese oak barriques for his reds and champenois method for his sparklers, resulting in elegant aged (and age-worthy) wines.