O SEGREDO do VINHO VERDE no MARCO DE CANAVESES (e ainda comi BAZULAQUE!)

There are days filled with Portuguese culture. I went to Marco de Canaveses to understand how two wines that already have a place on many people's tables are born: Avessões and Quinta de Tuías. On the other side, I was welcomed by Vítor Sousa and his nephew, Hugo Santos. Two men who treat the vineyard as if it were their family: with patience, respect, and a touch of healthy stubbornness. They showed me the harvest, explained how to make real Vinho Verde… and told some stories that don't come on labels. In the middle of the journey, we had a break that is part of any harvest: Lunch, in this case at Restaurante Silva, where I landed on a dish that is pure heritage of this region. Bazulaque and Roast Lamb in a wood-fired oven. Honestly? This is not just food, it's culture itself. Afterwards, we went to the winery, where the wine rests, gains body, and transforms into what many call the "white gold" of the region. And that's when we realize that the true secret of Vinho Verde isn't just in the grapes… it's in the processes and the people. If you want to see how it all happened, from the vines to the glasses, stay tuned. This video is a tribute to Vinho Verde and the tradition of Marco de Canaveses. 👉 Full video here on the channel 👉 If you liked it, leave a like, comment and subscribe for more journeys through Portuguese cuisine.