Bairrada is a Portuguese wine region located in the Beira province of Portugal, borded to the north by Lafões IPR and to the east by Dão DOC. Bairrada has the highest wine classification as a Denominação de Origem Controlada (DOC), and is located near the Atlantic Ocean, which climate has a moderated effect. The name “Bairrada” is originated fro...
Bairrada is a Portuguese wine region located in the Beira province of Portugal, borded to the north by Lafões IPR and to the east by Dão DOC. Bairrada has the highest wine classification as a Denominação de Origem Controlada (DOC), and is located near the Atlantic Ocean, which climate has a moderated effect. The name “Bairrada” is originated from “Barros” (Clay) due to the clayey soils of the region, an important characteristic of the winery region. Classified in 1979 as an ancient winery region, the wine from Bairrada is known for its deep colored tannic red wine that often have bell pepper and the black currant flavors as well its emerging rosé production. The wines grow exposed to the sun favouring the further maturity of the grapes. Bairrada produces mainly table, white, and red wines, and the region has a few principal grape varieties including red casts Baga, Alfrocheiro, Camarate, Castelão, Jaen, Touriga Nacional, Aragonez; and white casts Maria Gomes, Arinto, Bical, Cercial, Rabo de Ovelha, Verdelho. The red wine production involves picking the grapes by hand or machine, destemming and crushing, involving the mixture of individual berries, whole bunches, stems, and leaves, originating the must. The must is pumped to a vessel, or a tank made of stainless steel, or an oak vat, for fermentation. With the purpose to prevent oxidation, it is added Sulphur Dioxide when the grapes arrive at the winery, and some winemakers prefer to chill the must to around 10°C (50°F), to allow a period of pre-fermentation maceration ("cold soaking"), of between one and four days. The inoculation and fermentation process to start the alcoholic fermentation, in which sugars present in the must are converted into alcohol with carbon dioxide and heat as by-products. After this process, occurs the separation of solid and liquid phases, where skins float to the surface, forming a cap. Fermentation produces heat and it needs to be controlled by different refrigeration systems to prowl the temperature of 25-28°C; 77-82.4°F. The density and temperature of the fermentation is checked once or twice per day, with the objective to be proportional to the sugar content, falling each day as the sugar is converted into alcohol. A second microbiological transformation commonly takes place after the alcoholic fermentation of red wines, and the red wine is usually racked (decanted) off its lees (dead yeast cells and other solids). Most red wine is aged in stainless-steel or concrete tanks, or in small or large oak barrels for some period before bottling, though this can vary from a few days, up to 18 months or more. Finally the red wine pass through undergo fining, which is designed to clarify the wine and sometimes to correct faults such as excess tannin, and then are filtered to eliminate any remaining yeast cells and bacteria, and then bottled.
Red wine from the region of Bairrada where the Pinot Noir variety predominates
Red wine from the Casa of Saima region of Bairrada
Reserva red wine from the Casa of Saima region of Bairrada
Very dark, almost opaque. Good aromatic intensity with ripe wild fruit, floral scent, vegetal notes and barrel. Bodied in the mouth, vigorous but well proportioned, presents us with a remarkable freshness and fruit.
Very attractive aroma, focused on fresh fruit, showing notes of wild berries and vegetable discreet. The soft and balanced texture, and fruit always present in the mouth, resulting in an elegant and persistent set.
Fruity aroma, with slight floral smoked and spicy notes. Velvety in the mouth, the ripe fruit is present, revealing elegance and freshness in a persistent final.
Elegant aroma, reminding ripe blackberries, roasted and mild with spice and cocoa notes. In the mouth the texture feels silky, unobtrusiveand appealing tannins, revealing lot of complexity and a distinct final.
Made from the Berry variety, well in color, the aroma is very attractive, showing that the fruit can dialogue well with the wood. The aromatic set is very attractive.
Concentrated aroma, with notes of wild berries involved in a floral touch, and spice. Soft and round in the mouth, with soft tannins from the well integrated wood, revealing a persistent and complex final.
Red wine made with the Touriga Nacional, Baga, Merlot and Syrah grape varieties
Wine produced in the region of Bairrada through the Baga grape variety, unique in the region that gives it a fruity palate. It accompanies well dishes with red meats, game and cod.
Grown with Baga grape planted in chalky-clay soils in vines with an average age of 40 years-old. Vinified in stainless steel vats during 10 days, it was matured in used casks (650l of capacity) during 12 months.
Producer: Quinta do Encontro
It is a wine from the Baga and Touriga Nacional grape varieties. The color is closed, the aroma very concentrated, austere, of aristocratic cut. In the mouth it is very well, rich and with the high quality liquor fruit to fit perfectly with the barrel.
Producer: Quinta do Encontro
Producer: Quinta do Encontro
Red wine from Quinta da Aveleda in the Bairrada region
Producer: Caves Messias
Quinta do Valdoeiro has a ruby colour. Intense and complex aroma with ripe black fruits, blackberry, bilberry, and blackcurrant, involved by spicy and clay of french oak barrels.
Syrah, Baga, Touriga Nacional and Cabernet Sauvignon are the grape varieties used to produce Quinta do Valdoeiro Red wine.
Quinta do Valdoeiro Cabernet Sauvignon has a palate velvety and intense, with powerful, but integrated tannins, muscled and tasting to red fruits and spices with vanilla, resulting in a very elegant and interesting complexity.
Valdoeiro Syrah has a deep violet colour. Nose to fruits, spices and chocolate, involved by hints of french oak toast of the barrel cooperage.
Sidonio de Sousa Reserva Red Wine has a pomegranate color, aroma dominated by notes of wild fruits, characteristic of the Baga variety.
The tower of the University of Coimbra, known among students as "Cabra", is an ex-libris of the Portuguese capital of knowledge. Torre de Coimbra is a wine inspired by the pulsating pulsar of the university life of the city, showing itself young, cheerful and modern