Ensaios Soltos Loureiro
This is the story of a wine that comes to you from the North of Portugal.
To be more precise, from two vineyards located in Ponte de Lima and Barcelos.
We’re talking, of course, about the birthplace of vinho verde.
This is the birthplace of the region’s most famous variety from which results this Ensaios Soltos (Loose Trials), a wine under the full responsibility of Márcio Lopes, oenologist and producer.
Ever since he was a little boy, Márcio enjoyed switching between his life in Porto and a few days at his Grandparent’s house, farmers in the Vale do Souza.
His close relationship with the outdoors and nature was decisive when he later chose what would become his mission: produce special wines that highlight the best that nature has to offer.
In 2019, Márcio won the ‘Oenologist Revelation of the Year’ awarded by the wine magazine A Essência do Vinho and the ‘Singularity’ award by the magazine Vinho – Grandes Escolhas.
He was the only professional in the wine world to be awarded twice that year.
This Ensaios Soltos will enchantment you for its singularity and quality. Smooth and refreshing, it’s proof that Márcio Lopes knows what he’s doing.
Chef Sebastião Vasconcelos, from the Mesa do Bairro restaurant, has prepared a great surprise to accompany the wine.
Flip the card to see what awaits you.
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Cheers from us to you.
Appellation | Vinho Verde region
Style | White
Oenologist | Márcio Lívio Duarte Lopes
Varieties | Loureiro
The Loureiro variety is becoming increasingly renowned in the national panorama. It has unique qualities such as its aromatics, conferring the wines extreme elegance.
Produced from two vineyards located in Ponte de Lima and Barcelos, this is a full-scale elegant wine brimming with freshness, resulting from an exceptional year for this variety.
After manual harvesting and transporting to the winery in small boxes (18-20 kg), the grape bunches were destemmed, preceded by a light pressing and 48-hour decantation. The wine fermented in small stainless-steel vats.
6 months in stainless-steel
This Loureiro presents a floral aroma, a greenish hue and is highly refreshing.
At 12°C with salads, fatty fish, white and grilled meats. It may be consumed immediately or in the next five years as long as it’s stored in a cool, dry space, with no light or temperature oscillations.
Total Acidity: 7.2g/L
Tuna tartare, mango with crunchy wasabi mayonnaise and sweet potato chips
600 gr tuna loin
10 cherry tomatoes
Juice of 1 lime
4 quail eggs
800 gr of orange sweet potato
100 gr crunchy wasabi peas
1 medium-sized egg
Juice from half a lemon
150 ml oil
1 teaspoon Dijon mustard
1 garlic clove
Salt and pepper
Crack the egg into a glass bowl. Add a teaspoon of Dijon mustard, a garlic clove and the juice of half a lemon. Season. Using a stick blender, mix all the ingredients and slowly add thin oil drizzles to emulsify the mixture until creamy. Add the wasabi peas and blend for another 5 seconds, so they become broken but not totally blended. Reserve.
Clean the tuna loin in case it has any skin on it. Dice into 1 cm cubes.
Cut the mango into equally sized cubes.
Finely chop the remaining ingredients and mix everything together in a bowl.
Season with salt, pepper, lime juice, soy sauce and sesame oil. Mix well and plate up, decorating with chopped chives, sesame seeds and the egg yolk. Drop teaspoons of mayonnaise here and there over the mixture.
For the sweet potato chips:
Wash the potatoes without removing the skin and slice thinly with the help of a mandoline slicer. Reserve in a bowl with water, salt and ice.
Fry in a deep pot with oil heated to 180°C after draining and draining them off with kitchen paper.