A distinctive sparkling wine produced in the Bairrada using the Classic Method, resulting in a Brut Nature style. The blend comprises equal parts Bical and Syrah, a somewhat unconventional pairing for the region, sourced from vineyards with clay-limestone soils under the influence of the Atlantic climate. Prior Lucas's commitment to sustainable practices, evident in their broader philosophy, likely informs the viticulture of these vineyards, emphasizing soil health and balanced ecosystems to ensure the quality and character of the fruit. The limestone component of the soil contributes to the acidity and minerality of the grapes, while the Atlantic climate helps maintain freshness and aromatic complexity.
The vinification of Falala Pérola involves a combination of vessel types, with 80% of the base wine fermented in stainless steel tanks to preserve primary fruit aromas and 20% fermented in concrete, which can contribute to a richer texture and a more grounded expression of the terroir. This blend of fermentation environments suggests a deliberate approach to crafting a nuanced base wine. Under the guidance of Rui Lucas, the wine undergoes a secondary fermentation in the bottle, the hallmark of the Classic Method, followed by an extended aging period of 30 months sur lies. This prolonged contact with the yeast lees is crucial for developing the fine bubbles, the aromatic complexity, and the creamy texture characteristic of high-quality traditional method sparkling wines. The wine was disgorged in June 2023, removing the spent yeast cells and revealing its final character as a Brut Nature, indicating no dosage was added, thus highlighting the purity and balance of the base wine.
The Falala Pérola is a pearl color with very fine bubbles, indicative of careful production and extended lees aging. Aromatically, the wine presents notes of "dried fruit" alongside "some citrus fruit," suggesting a harmonious blend of mature and fresh characteristics, likely influenced by both the grape varieties and the aging process. On the palate, the "mousse crumbles delicately," a sign of well-integrated and persistent effervescence. This leads to a "creamy, dry sensation" with a "persistent finish," indicating a wine with both richness and a refreshing dryness, balanced by the inherent acidity derived from the Bical and the terroir. The Syrah, while often associated with red wines, can contribute structure and subtle fruit complexity to a rosé or blanc de noirs sparkling wine, and its inclusion here alongside the traditional Bical adds an intriguing layer to this Bairrada sparkler. With a recommended aging life of 36 to 48 months from harvest, this wine is intended to be enjoyed relatively soon after release to capture its vibrant yet complex profile.
