The sparkling wine that was missing

Companhia das Lezírias launched a novelty, the Sparkling Wine 1836 Super Reserva rosé 2019 Brut Nature, which was born from the commitment to balance between wine production and environmental protection.  

It is the largest agricultural and forestry exploration in Portugal, comprising its area the Lezíria de Vila Franca de Xira, the Heath of Infantado and the Paul de Magos. The largest property of the Companhia das Lezírias (CL) is the Charneca do Infantado, with about eleven thousand hectares, of essentially forest use, and where the cork farm, corn, olive grove, meadows in organic production mode, and vineyardpree. The latter has 140 hectares and it is from this that comes from the 1836 Super Reserva Rosé 2019, a sparkling wine that extends the already varied portfolio of the producer.

The date indicated on the label of this sparkling wine has to do with the Letter of Law of 16 March 1836, where Queen Maria II authorized the sale by public auction of the vast properties that make up the Lezírias do Tejo and Sado, and which had previously been, for the most part, goods of the Church, the Crown or appropriations of the Infantas. To round off these lands, cl of the Tagus and Sado was constituted, and the sale was made for the amount of two thousand contos de réis. As can be seen, the CL resisted the different political regimes of Portugal: Constitutional Monarchy, First Republic, New State and Democracy.

But returning to wine: The vineyard that supplied the grapes for the production of this sparkling wine is inserted in the forest and "grows in harmony with nature, in total respect for the soil and ecological balance", revealed the president of the Company of Lezírias, António de Sousa. In the Honey vineyard, as it is called, soil is respected, as is the ecological balance: "We were able to minimize human intervention and the use of unnatural elements, such as herbicides and synthetic fertilizers. This sparkling wine fully expresses the terroir of our estate of Catapereiro allied to the natural complexity of the Touriga Nacional variety", completes the winemaker David Ferreira.

Launched at ViniPortugal's Ogival Room in Lisbon, the sparkling wine was produced using the 'Saignée' technique. The must obtained was fermented at a temperature of 18ºC in stainless steel vats. The base wine was then refermented in bottles for about 2 months with temperature control. Finally, the bottles rested in the basement for 26 months, in contact with the fine lees. In the degorgement, the wine did not suffer any kind of dosage, giving rise to a wine classified as 'Brut Nature'. The quantity produced was limited to 1600 bottles.

Clear, thin bubble and persistent cord, it is a sparkling wine with fine and elegant aroma of red fruits. On the palate you feel a creamy foam and a structured and rich body, of persistent finish. Perfect to accompany fine cold cuts, foie gras, or Japanese cuisine like salmon or tuna sashimi. It also harmonizes well with red fruit desserts.