In Bairrada there are mainly two grape varieties: Baga (red) and Maria Gomes (white). The production of red and sparkling wines is very important in the region.

Red wines are mainly produced with the Baga grape and the winemaking method may or not include destemming. Thus, the berries that are destemmed produce less astringent, less coloured, fruitier wines. On the other hand, these wines are less alcoholic than those whose berries were not destemmed. The latter need ageing to soften their tannins.

Formerly, fermentation took place in cement presses, which were later replaced with cement or stainless steel tanks. Skin maceration is usually performed in the production of white wines. In red wines, maceration usually takes place at the same time as fermentation (performed with the skins).

Red wines from Bairrada have complex aromas and flavours. They are rich in tannins and, sometimes, a little acidulous. Due to the hegemony of the Baga grape, the region produces monovarietal wines. The white wines are citrine coloured and have fruity aromas that evolve to resinous notes during ageing.

In Bairrada there’s a strong tradition in the production of sparkling wine: it was the first Denomination of Controlled Origin for Sparkling Wine. The wines are produced using the classic or transfer method and can be semi-dry, dry or, most of the time, brut. They usually have floral or fruity aromas.

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