1880 Facts about Port and Madeira by Henry Vizetelly

The Viniacjincj of Bucellas.

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left a soft, almondy after-taste; still they retained all that pleasant freshness which only a wine without adventitious spirit is likely to display. Certainly purer winesthantheseare noteasdy met with. No spirit is added to them during the process of vinification or on the eve of shipment; neither are they plastered or sweetened and coloured by artificial means. Being the best wines of their class they are shipped to England under the appropriate title of"El Rey—Royal Bucellas Hock"—El Rev signifying"the King," and the term Hock accurately charac terising the wines, which have nothing in common with the heavy spirituous Bucellas of old. The remaining wines shown to us at the Quinta de Cabo Ruivo included a Freixial vintaged just beyond the Bucellas district, and somewhat resembling Manzanilla in flavour; an Arinto very dry and nutty-like, with a pleasant after-pimgency; and some white Lisbon remarkably sweet and potent,together with a topaz-tinted white Carcavellos having a fine flavour with an expansive bouquet, and a much older growth which had developed into a luscious, mellow dessert wine.

bttcellas wine-caet.