Espumante

Portugal has been making sparkling wine since the nineteenth century, and almost no one outside the country knows it. The heart of it lies in Bairrada and the Dão, where the cool climate provides the acidity you need. The method is the same as in Champagne: second fermentation in bottle, ageing on the lees. The difference is in the grapes — Baga, Maria Gomes, Bical — and in the price, because for what you pay here you would be in a very different segment in France. For anyone who drinks sparkling and wants to taste something else.