Bucelas (wine region)
Bucelas is a DOC ( Denominação de Origem Controlada , since 2011 DOP Denominação de Origem Protegida ) in the historic province of Estremadura in Portugal . The small, hilly, north-northeast of Lisbon and a little north of the provincial town of Loures was established in 1911. The eponymous place, the Freguesia Bucelas , which hosts a multi-day wine festival every year in late autumn, is located roughly in the middle of the wine-growing area. Bucelas was also affected by the general decline of the wine-growing areas in the greater Lisbon area, but the losses in vineyards in this area are not as serious as in Carcavelos or Colares . Today there are still around 200 hectares under vines.
Bucelas is a white wine region. The only DOC / DOP wine is a dry, fresh, mineral white wine that is made from the Arinto . In addition, some wineries have recently been producing sparkling wines using the traditional fermentation method , which, if they consist of a single variety of Arinto, also bear the DOC / DOP seal. The partly remarkable red wines of the area, mostly cuvées with the Touriga Nacional as the carrier variety, are marketed under the regional label Vinho regional Lisboa or under the successor names IGP ( Indicação Geográfica Protegida ) or IG ( Indicação Geográfica ).
The wine from Bucelas has long been considered the best white wine in Portugal and is still one of the country's top products today. A wine from this region is named by Shakespeare in the drama Heinrich VI as Charneco (= a hamlet within the area); It is also possible that the wines known as Osey or Oseye in England in the late Middle Ages and in high demand came from this region. Later Arthur Wellesley, 1st Duke of Wellington established the reputation of wine in England. However, these wines are unlikely to have much in common with those produced today; They were probably fortified wines , in keeping with the taste of the time . The name Portuguese Hock was also used for this wine in England. Even the wines labeled in this way should not be comparable in taste to a modern Bucelas DOC.
In the 1980s there was only one winery in which the wines of the area were pressed, today there are again a few who produce quality wine from Bucelas.
Soil and climate
The area of the appellation is hilly with elevations of over 300 meters. The uncultivated or cultivated land is covered by maquis , the main shrub of which is the myrtle . The soil consists of marl limestone and crystalline limestone , the humus layer is thin. The climate is influenced by the Atlantic, but this influence is less pronounced in Bucelas than in Colares, for example. Summers are hot and dry, morning mists from the nearby Tejoästuar and the Tagus rise itself, but bring some moisture, so in most vineyards no drip irrigation is necessary. Hot days with more than 30 degrees Celsius are rare. The nights cool down considerably even during the summer. There is sufficient rainfall in late autumn and winter. The vineyards are located on south or south-west exposed slopes, partly also on steep slopes; This gives you maximum solar radiation, benefits from the balancing Atlantic climate influences and is protected against the occasional cold north winds.
Wine and wine characteristics
The highest Portuguese quality seal DOC or, since 2011, DOP is awarded to dry white wines and sparkling wines Blanc de Blancs that are single-origin or at least 75% made from the white quality Arinto grape. Blends from the Rabo de Ovelha and the Sercial are used as blends . Additional quality designations such as Garrafeira (for the best wine of a quinta ), Superior, Super reserva or Reserva velha are permitted. The maximum yield per hectare of 70 hectoliters is not achieved in most vineyards. The alcohol content of the wines is often comparatively moderate, but they are very acidic for a white wine of this latitude. They must contain at least 10.5 percent alcohol by volume and 4 g / liter acid. Most wines of the highest quality level have 11.5–12.5, those with a high proportion of late harvest grapes also over 13 percent by volume, with 5–7 grams / liter of total acid. The grapes ferment briefly in the bowl before they are pressed and slowly ferment in French oak barrels at a maximum of 15 ° C. Fermentation and maturation take at least 12 months.
A quality wine from this appellation is a light, tangy, mineral wine that often has a light shade of green, young with floral and citrus aromas, a little older, often with a light toasted tone and aromas of exotic fruits, hazelnuts and dried fruits. A DOP Bucelas should be drunk well chilled at around 10 to 11 ° C.
literature
- Jancis Robinson , Julia Harding, José Vouillamoz : Wine Grapes. A complete guide to 1368 vine varieties, including their origins and flavors. Allan Lane 2012. (Kindle Edition) ISBN 978-1846144462
- Jancis Robinson, Julia Harding: The Oxford Companion to Wine. 4th edition 2015 (Kindle Edition) ISBN 978-019870538-3
Web link
- Regulations of the DO Bucelas (Portuguese, PDF)