Traditional method
Every Borlido sparkling wine is made by the traditional method. The second fermentation takes place in the bottle that reaches the table.
The grapes are picked with freshness and acidity in mind. Bical, Arinto and Maria Gomes make the Blanc de Blancs. Baga is vinified as white, or as rosé, for the Baga Bairrada family.
Yeast and sugar are added to the base wine. The bottle is sealed so the second fermentation creates pressure and integrates carbon dioxide into the wine.
The bottles rest in the cellar. Contact with yeast adds texture and notes of bakery, nuts and pastry, with intensity shaped by time.
Each bottle is turned and tilted to guide the yeast deposit to the neck while preserving clarity.
The deposit is removed. Brut Nature wines receive no sugar in the expedition liqueur. Medium Dry and Sweet receive the dosage that defines their style.
After corking and wiring, every bottle rests for at least three or six months, depending on the family, before release.
All eight wines have defined minimum ageing and longer current times. The lot continues to evolve until disgorgement and release.
Borlido · 1933
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