Adega Mayor (phonetically the same, the word maior means larger or grand in Portuguese. Mayor is a more ancient form of the same word) has plenty of incredible qualities, making it easy to love the Project. But if there’s one thing that impresses us, it’s the philosophy they follow.
“Being Mayor is to believe that difficult is different from impossible” and “There’s always room for one more at our table” are two good examples of how words can be used to describe well what someone does.
If these aren’t inspiring life principles, then we don’t know what would be.
They say they’re “born in Campo Maior, inspired by the world” (Campo Maior, a locality in the Alentejo region, meaning larger/grand field). They also state that each wine they produce is bottled along with a part of their soul.
Designed by Siza Vieira, this wine cellar has become an architectural reference all over the world.
The dream belongs to the incomparable Commander Rui Nabeiro, the man who built Delta (a Portuguese coffee company) and put Campo Maior (and the Alentejo) on the world coffee map.
However, it was his granddaughter Rita who, in 2007, made her grandfather’s wish come true by creating Adega Mayor.
As for the Antão Vaz 2019, it’s a project created by the oenologists Rui Reguinga, Carlos Rodrigues and Bruno Pinto.
The beauty of this white wine also lives in the aromas it presents you with.
You’ll wonder if it smells of pineapple, or maybe even passionfruit. Actually, it really does.
This Adega Mayor pairs really-really-really well with fish and seafood dishes.
Now that the Summer has become another great memory, this wine is perfect for reminding us that for it to be Summer, all it takes is to open a cold bottle of white wine and sit at the dinner table chatting away with friends.
You can take our word for it.
Cheers from the team at Wome Box.
Grape Varieties: 100% Antão Vaz
Classification: Regional wine from Alentejo
Harvesting year: 2019
Harvest period: Between August and September
Production: 7200 bottles, 750 ml
Oenologists: Rui Reguinga, Carlos Rodrigues and Bruno Pinto
Vinification: The grapes, from selected vineyard plots, were manually harvested into 15 kg cases. Upon arrival at the winery, the bunches were manually selected, and immediately de-stemmed and crushed into stainless steel vats. After 48 hours of cold maceration and skin removal, the grapes were softly pressed and statically decanted for alcoholic fermentation. After the normal fermentation period in stainless steel vats at a controlled temperature of approximately 15 °C, the wine was staged, stabilised and then bottled.
This is a wine with intense and inviting aromas, a clear appearance and pale straw-coloured tones. The freshness of its aroma suggests exotic fruits from which highlights are ripe pineapple and passionfruit flower notes. Light and discreet in the mouth, it evolves to a complex mixture of fresh fruits. An array of harmony where the tension, structure and mouth volume are perfectly synced. Its well-integrated acidity confirms the agreeable sensation of balance, leading to a long and persistent finish. A fresh and lively Antão Vaz.
Best consumed: 2020-2022
Pairings: An irreverent white wine from Alentejo that’s ideal for grilled fish and seafoods but has the capacity to joyfully accompany Summer gatherings with friends.
Bottle: 750 ml
Packaging: Cardboard boxes containing 6 x 750 ml bottles
Total acidity: 5.5g/L
Residual sugars: 3.0 g/L
Ingredients: Contains sulphites
Fish baked in salt
by chef Sebastião Vasconcelos
1 Sea bass or seabream weighing 2 kgs
3 kg rock salt
1 kg table salt
2 egg whites
2 sprigs of thyme
1 bunch of parsley
1 whole head of garlic
300 gr small potatoes
500 gr of bimi
Buy the fish whole and ask your fishmonger to gut it. Don’t scale the fish – scales will help protect against the salt during cooking.
Place a thyme sprig, a small bunch of parsley and two lemon slices in the fish’s belly.
In a bowl, mix the rock salt, table salt, the two egg whites, remaining thyme sprig and the juice of one lemon.
Lay the fish on a tray lined with aluminium foil and cover it with the salt mixture.
Preheat the oven to 180 degrees Celsius. Bake for 20-25 minutes for each kilogram of the fish’s weight (2 kgs – approximately 40 minutes).
Take out of the oven and, using a knife, break the salt crust and serve.
To a pot of boiling water, add one garlic clove, a drizzle of olive oil and salt. Cook the bimi for five minutes, take out and let cool. Next, cook the potatoes for 10 minutes. Take the potatoes out.
Drizzle some olive oil in a frying pan and add chopped garlic. Sauté the bimi for 3 minutes. Finish with a tablespoon of butter. Add the potatoes and serve.