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Bacalhôa Baga Vinha da Dôna Bairrada Clássico 2019

A beautifully traditional Portuguese red from the heart of Bairrada, made from the region's flagship Baga grape
Full-Bodied Red
£25.50
More Information
Producer Other
Country Portugal
Region Other
Wine Type Red Wine
Body / Style Full-Bodied Red
Grape Blend 100% Baga
Bottle Size (ml) 750
% Abv 13.5
Vintage 2019
Extra Info Bacalhôa's flagship Baga wine
Food Pairing Guide A great match for the local speciality - suckling pig; but works well with many Chinese dishes too such as pork belly, ribs and duck.
*Please note - the image may not reflect the current vintage

The Bacalhôa Baga Vinha da Dôna Bairrada Clássico is a superb expression of the Bairrada region, where the indigenous Baga grape has been producing distinctive, age-worthy wines for centuries. Rich in dark berry fruit with notes of spice, earthy complexity and fine tannins, this is a wonderfully food-friendly wine that showcases the character and ageing potential.

Made from carefully selected vineyards, this wine combines vibrant black cherry and blackberry fruit with subtle notes of liquorice, dried herbs, spice and a gentle savoury edge. Time spent ageing softens Baga's naturally firm tannins, resulting in a wine that is beautifully balanced, elegant and full of character, while still retaining the freshness that makes the variety so appealing.

Baga has often been compared to Nebbiolo for its structure and ability to develop with age, but it remains unmistakably Portuguese in style. Pair it with roast lamb, grilled meats, slow-cooked beef, duck or mature hard cheeses, and you'll discover why Bairrada has long been regarded as one of Portugal's finest red wine regions.

If you're looking to explore beyond the usual grape varieties, this is an authentic and rewarding introduction to one of Portugal's true classics.



Grapes are sourced from Vinha da Dôna in Bairrada, with clay-limestone soils and a westerly exposure, suited to the cultivation of the Baga grape. The grapes undergo a cold and long pre-fermentation maceration to extract colour, aroma and flavour. Then following vinifictaion the wine spends 14 months ageing in new 300 litre French and Russian oak barrels.
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