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Lagoa, Blanc de Noir, Negra Mole

White Wine
Algarve, 2023
75CL

18,18 €

*Member Price: € 16,36

Free Delivery (over 50€)

Negra Mole

White Wine

12,5%

10-12º

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What The Fellas Say

Like being whipped gently by a feather, like the shimmering memory of a dream, like being teased by one’s own sense of humour. This blanc de noir knocks on the door with mangos and orange blossom and honeydew melon but carries a tiny basket of strawberries and cut grass behind its back.

What The Sommelier Says

Pale citrine in the glass, this blanc de noir opens with citrus aromas, a lightly tropical edge and a subtle spicy note. The palate is light and fresh, with pronounced acidity and a gentle leesy roundness from six months on fine lees in stainless steel. It finishes clean and lively, with plenty of personality for a white made from red grapes.

Pairs well with…

…a dozen oysters on ice, a tuna tartare with sesame and ginger or a light prawn and avocado salad on a warm afternoon.
Body
Acidity
Sweetness
Tannin

About The Winemakers

Única – Adega Cooperativa do Algarve is the cooperative winery formed from the merger of the old Lagos and Lagoa cooperatives in 2008. Based in Lagoa, it has become a key custodian of traditional Algarve grapes, especially Negra Mole, while helping project the region’s wines to national and international consumers.

About The Winemakers

Única – Adega Cooperativa do Algarve is the cooperative winery formed from the merger of the old Lagos and Lagoa cooperatives in 2008. Based in Lagoa, it has become a key custodian of traditional Algarve grapes, especially Negra Mole, while helping project the region’s wines to national and international consumers.

Region: Algarve

Region: Algarve

The Algarve, better known for its beaches than its wines, is Portugal’s southernmost demarcated wine region and has been producing wine since the Phoenicians arrived on its shores over 3000 years ago. Demarcated into four sub-regions — Lagoa, Lagos, Portimão and Tavira — the Algarve’s hot, dry Mediterranean climate and varied soils of limestone, clay and schist produce wines of genuine character, particularly reds with ripe fruit, warm spice and a distinctly sun-drenched personality. In recent years a new generation of producers has been quietly raising the bar, drawing on indigenous varieties alongside international grapes to produce wines that are starting to turn heads well beyond the tourist trail.

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