Baga is one of the most noble and recognizable grape varieties in Portugal, having been responsible for great red wines produced in the Bairrada region over the years. Although it is best known in that region, Baga is also very present in the old vineyards of the Douro, recognized locally by names such as Tinta da Bairrada or Poeirinho. It is because of its vigor and rusticity that Baga has become one of the favorite varieties of the ancients, suggesting its suitability for the production of Douro DOC wines in the coming years.
The grapes are handpicked and transported to the winery in 20kg boxes. After undergoing a meticulous manual selection, 50% of the clusters are destemmed, and the grapes are lightly crushed before being directed to the fermentation vat, while the remaining 50% are directed to the same vat with the whole cluster. This is followed by the alcoholic fermentation of the must in stainless steel vats at 24-26ºC. The wine ages in used French oak barrels for a period of 12 months until bottling.
A Baga of deep garnet color, showcasing its typicity along with the region's characteristics. On the nose, it reveals all its varietal character with typical notes of ripe fruit such as licorice and cherry, which blend with its earthy and vegetal side. On the palate, it is medium-bodied and fresh, with a very attractive vegetal character and flavors that are hinted at on the nose. Its tannin contributes to the structure, being fresh yet juicy. It finishes long and persistent, with a very lively acidity, as is typical of this noble grape variety.
Venison or Wild Boar
Strong cheeses such as Serra da Estrela or Amarelo da Beira Baixa
