WHERE TERROIR MEETS CRAFT

FROM VINEYARD TO BOTTLE,
FLAVORS ROOTED IN BAIRRADA.

In the heart of the Bairrada region, one of Portugal’s most renowned wine regions, our vineyards are shaped by limestone-rich soils and cool Atlantic breezes. These natural conditions preserve acidity and impart minerality, giving our sparkling wines their freshness, elegance, and signature sparkle.

With years of heritage, the sparkling wine presented by Amalia Vineyard Alliance has become one of the region’s most respected, carrying both the potential and the honor to serve as a proud ambassador of Portuguese Espumante, rooted in tradition, land, and people.

A white, modern weather station on a pole, installed above a line of vines in a vineyard.
A bush of red roses planted among rows of vines with dry soil.
Branches of a leafy tree with thin leaves against a bright sky and a green vineyard.
Wide view of an extensive vineyard under a clear blue sky, with rows of green grapevines stretching to the horizon and a dirt path.
Black and white photograph of a group of men, some sitting and some standing, in formal attire.

Sparkling Traditions

THE STORY OF OUR ESPUMANTE

The legacy of Bairrada sparkling wine began in the late XIX century, when visionary producers first embraced the traditional method that creates carbonated wine. A name often associated with the introduction of sparkling wine in Bairrada is Fausto José Figueiredo, along with other pioneers such as José Maria Tavares da Silva, who studied French techniques and adapted them to the local climate and grape varieties.

Over generations, this craft became an integral part of the region’s cultural fabric, a symbol of celebration, elegance, and togetherness. Today, more than a wine, Bairrada’s bubbly wine represents a timeless ritual, an embrace of legacy, joy, and shared experience.

Flavors of Bairrada

AMALIA ON THE TABLE

Our wines are crafted to complement the rich and varied flavors of Portuguese gastronomy. This heritage blends the Atlantic’s bounty with Mediterranean influences, enriched by centuries of contact with North African and East Indian traditions through the spice trade. From seafood and salt cod to smoky chorizo, roast suckling pig, and aged cheeses, an Espumante is always ready to bring freshness, elegance, and harmony to the table.

A gourmet dish of grilled cod plated over a rich orange sauce, topped with crispy dark green leaves and drizzled with olive oil.
A knife slicing a portion of roasted meat served on a skewer.
A bottle of Baga Blanc de Noirs sparkling wine from Amalia Vineyard Alliance with a golden foil next to a glass of sparkling wine, fresh grapes, and a roasted turkey.

OUR 500 FARMERS ARE THE HEROES OF AMALIA

Though each farmer tends to their own land, vineyards, and the unique character of their crop, they carry a shared promise and responsibility with 499 other families. Every shortcut taken, every step missed, every moment when fatigue wins over care leaves its mark on all the other farmers and their work.

A SHARED RESPONSIBILITY

Every fortunate decision in the vineyard, every moment of heightened clarity, and every extra step taken to ensure this year’s fruit is the best of the season complement the work of 499 farmers, friends, and neighbors. Their dedication shapes not just the wine, but a way of life passed down through generations.

AN UNWAVERING PROMISE

With devotion and hard work, these farmers tend their small vineyards, each averaging less than 2 hectares, with a level of craftsmanship and attachment to the land that only comes from time. Each farmer is one of a kind, rich in culture and history, yet all share the same exposure to nature’s whims and its splendid unpredictability.

THE MASTERY OF WINEMAKING

Our sparkling wine production is guided by a deep respect for time, using wine-making supplies that honour tradition while embracing modern precision. From fermentation tanks to pneumatic presses and automated remuage, every stage is carefully orchestrated to preserve character and ensure unwavering quality.

INSIDE THE ART OF SPARKLING WINE

1. PRESSING AND SETTLING
Whole grape clusters are gently pressed in two stages, cuvée and taille (the first and second juice), to preserve purity. The must is lightly sulphured and clarified through débourbage (natural settling) before fermentation.
2. FIRST FERMENTATION
The juice begins to ferment, a natural transformation where sugars turn into wine, revealing floral and fruity notes. This stage marks the birth of the base wine, capturing the freshness and character of the terroir.
3. BLENDING
Wines from different grape varieties, plots, and vintages are blended to achieve a balanced and consistent profile. This step defines the final cuvée (blend) and reflects the winemaker’s vision.
4. SECOND FERMENTATION & AGING
The blended wine is bottled with liqueur de tirage (wine, sugar and yeast), initiating the natural process that creates its fine bubbles. The bottles are then aged on lees, where yeast autolysis and slow oxidation develop richness.
5. REMUAGE & DÉGORGEMENT
Sediment is gradually moved to the bottle neck through remuage (riddling). During dégorgement (disgorgement), the neck is frozen and the sediment plug is expelled under pressure, leaving the wine clear and bright.
6. FINAL TOUCH
A precise amount of liqueur de dosage (wine and sugar) is added to define the desired sweetness level and balance. The bottle is then corked, labelled, and prepared for release.
Clusters of white grapes being carried on a green conveyor belt.

1. PRESSING AND SETTLING

Whole grape clusters are gently pressed in two stages, cuvée and taille (the first and second juice), to preserve purity. The must is lightly sulphured and clarified through débourbage (natural settling) before fermentation.
Stainless steel fermentation tanks with pipes and valves.

2. FIRST FERMENTATION

The juice begins to ferment, a natural transformation where sugars turn into wine, revealing floral and fruity notes. This stage marks the birth of the base wine, capturing the freshness and character of the terroir.
Hands pouring a small amount of sparkling wine from a tap on a stainless steel tank into a tasting glass.

3. BLENDING

Wines from different grape varieties, plots, and vintages are blended to achieve a balanced and consistent profile. This step defines the final cuvée (blend) and reflects the winemaker’s vision.
Dark wine bottles stacked horizontally on wooden racks in a cellar for aging, with the front bottles covered in light dust and capped.

4. SECOND FERMENTATION & AGING

The blended wine is bottled with liqueur de tirage (wine, sugar and yeast), initiating the natural process that creates its fine bubbles. The bottles are then aged on lees, where yeast autolysis and slow oxidation develop richness.

Hands reaching out to dark wine bottles stacked in a dark cellar, during the riddling (remuage) process.

5. REMUAGE & DÉGORGEMENT

Sediment is gradually moved to the bottle neck through remuage (riddling). During dégorgement (disgorgement), the neck is frozen and the sediment plug is expelled under pressure, leaving the wine clear and bright.
Necks of dark wine bottles sealed with corks, wire cages, and metal caps.

6. FINAL TOUCH

A precise amount of liqueur de dosage (wine and sugar) is added to define the desired sweetness level and balance. The bottle is then corked, labelled, and prepared for release.

DISCOVER OUR TREASURES

At Amalia Vineyard Alliance, we don’t just make wine. We carry a terroir. Explore our Espumantes and discover the story behind every bottle.
UNCOVER OUR WINES

GET IN TOUCH

Whether you are seeking the perfect taste, curious about our winemaking process, or exploring a partnership, we’re here to assist. Reach out to discover the craftsmanship and character behind our Portuguese sparkling wines.