With a bound sea profile, marked by freshness and salinity, these white wines are the right harmonization to toast overlooking the ocean on hot summer days and nights. Get to know the suggestions of Nádia Desidério, from the award -winning Belcanto Restaurant in Lisbon.
Natural freshness, vibrant acidity and saline touch are characteristic of white wines from Atlantic regions. Nádia Desidério, sommelier and director of the award -winning Belcanto Restaurant in Lisbon, invites you to discover the identity of the Atlantic wines marked by the Maro do Mar, from the sandy soils of necklaces, the volcanic slopes of the Azores, or toasted by the Maresia de Lisboa and Porto Santo.
“More than a trend, Atlantic wines represent a new way of thinking, with identity, freshness and authenticity, ready to shine in summer… and not only”. Word of sommelier!
Historical wine of necklaces
From Colares, Rmore western demarcated Egion of Continental Europe, o Widow Gomes Malvasia Branco (€ 35) It is elaborated from centuries -old vineyards planted on sand floor. It is an “austere, saline wine, with notes of orange flower and an incredible gastronomic profile”, starting from a historical wine project that dates back to the days of the Marquis of Pombal and keeps alive the tradition of the Malvarsia de Colares, native caste of this region of the coast of Sintra.
Galician Dourado de Lisboa
GALEGO GLAGE RAME
Rescuing the traditions and native castes, focusing on authenticity is the opportunity of this project of the region of Lisbon where Ramilo Galician Golden White (€ 40), a wine that “values an almost extinct caste, showing a side of white fruit, herbal notes and a tied acidity”, describes the sommelier About this product from Ramilo Wines, between Sintra and Mafra, which represents four generations of Atlantic wines.
LISTRÃO AND CANCOL OF PORTO SANTO
Caracol Dos Prophets
Refreshing and surprising, the White prophets snail (€ 28) It is produced by António Maçanita and Nuno Faria on the island of Porto Santo, from the local castes Listão and Caracol. This dried, saline, fresh white, with citrus and iodine notes results from “a pioneering work on recovery of the island’s viticulture, almost missing,” says Nádia Desidério.
Volcanic terroir
With signature of Cátia Laranjo, the Etnom Branco (€ 22) “expresses the volcanic terroir of the island of peak with elegance and depth”, from a wine of low intervention and Atlantic soul. A personal and bold project that is born of the passion for recovering traditional practices and native castes, notes the sommelier.
Escape the Alentejo heat
White saline
Of Alentejo Litoral, which presents different characteristics within the wine region, the suggestion of Nádia Desidério is the White saline (€ 39), 100% Loureiro. With a profile that escapes the Alentejo heat, reveals the saline personality of the coast of the region, showing tension, minerality and a vibrant character. Anna Jorgensen, with a more sustainable view, “challenges tradition and through the white saline that captures the essence of terroir And it shows us a new image of the Alentejo, ”he says. This wine is produced from a single vineyard located 3 km from the sea, near Vila Nova de Milfontes. It should be noted that the Cortes de Cima production base is located in the Vidigueira.
About Nádia Desidério
Nádia Desidério is sommelier and director of the Belcanto de José Avillez, a restaurant distinguished with platinum fork in the Boa Bed Board GOOD BOARD 2025, with two Michelin stars that occupies the 42nd place on the list “The World’s 50 Best Restaurants”.
Degree in Hotel Management from the European University and with the Scanning Course at the Lisbon School of Hospitality and Tourism, he joined the Belcanto team for 11 years as an intern. In 2017, he assumed the functions of Sommelier and in 2022 those of restaurant director.
Always in love with the hospitality and the world of wines, which he considers “fascinating”, Nádia visits and exploits, with taste and enthusiasm, several virin regions in free time, both in Portugal and other countries. The goal, he explains, is to expand knowledge, but also “feel and live what makes each bottle unique, which are the stories of the people who produce them.”
