The Bairrada region is located on the northwestern coast of Portugal. The area was making bottle-fermented sparkling wine long before most of the world had heard of Champagne. The cool, Atlantic-facing vineyards, comprised of clay over limestone, are built for exactly this kind of winemaking.

Amalia Vineyard Alliance farms a scattering of family-held vineyards across the region and holds them to one standard: honest farming, unhurried winemaking, wine that tastes like the place in which they are grown. It's the same standard we look for in every producer we work with.

Blanc de Blancs Brut Espumante Método Clássico
The Blanc des Blancs is made from co-fermented 40% Bical and 60% Arinto. Arinto supplies the citrus lift and the nerve; Bical , sometimes called Bairrada's "terroir grape", brings weight and texture, as well as a distinct mineral-driven salinity. At harvest, the grapes are fully destemmed and fermented at 18°C. The base wine then goes through second fermentation in bottle, where it rests on its lees for a minimum of nine months before disgorgement — método clássico, done in the traditional way.

Rosé Brut Espumante Método Clássico
The Rosé is made from 100% Baga. Baga is Bairrada's signature red grape — thick-skinned and built for structure rather than softness. Turning it into a sparkling rosé was was a decision that represents the ethos of the Amalia Vineyard Alliance; take a native variety, farmed by small, family-run growers, but give it a gentler hand in the cellar to show a different side of the same place. At harvest, the grapes are destemmed and softly pressed to draw color without weight, then fermented at 18°C. The base wine undergoes second fermentation in bottle and is aged on its lees for a minimum of nine months — método clássico throughout.