A wine produced from the Baga variety, created in clay-limestone soils. Spontaneously fermented in open "lagares" according to traditional methods of the region, it then matured in oak barrels for 10 months. Notes of wild berries, hibiscus, & bramble. Juicy finish.
Located in the heart of Portugal's Bairrada region, Casa de Saima seeks to build on centuries old history of producing fine wines with local varietals Baga, Maria Gomes and Bical. In order to preserve not only the history and tradition, but also the environment for her 15-70 year old vines - some planted to the famous Vinha da Corga vineyard - Graça Maria tends to them with biodynamic practices and integrated practices. She seeks to balance the soil and vines in order to ensure the health of the vineyards for the future. The process for her red wines starts out with macerating the grapes in open lagares (1500-3000L) where fermentation is always spontaneous and usually starts within 4-5 days. This will last for another 8-10 days where remontage takes place three times a day. After fermentation is complete the wine is transferred to wooden barrels.