This is a Baga wine that can rival top-class Barolo wines. It is simply grand, round, velvety, and balanced, giving the impression that this is the expression the winemaker has worked on for years to master the Baga grape in this superior and delicious way, ever since he began making wine according to his own vision. It is lively and powerful, with notes of perfectly ripe, intense cherries, tobacco, leather, and black pepper.
Whoever says that Baga requires patience has not yet tasted this wine. For years, this terroirista has proven that a Baga does not need to wait for its moment — the moment waits for it.
The secret? A green harvest followed by an extremely precisely chosen harvest time, bringing phenolic ripeness, sugar, and acidity into perfect balance. A long, intensive maceration in traditional granite lagares with frequent stirring, followed by 24 months of aging on the lees — with weekly bâtonnage in large, old Portuguese oak barrels. Only 1,075 bottles were bottled. The wine then rested in the cellar for 18 years, finally seeing the light of day in 2022. And yet — it is bursting with life. Over the next 10 years, it will only continue to grow.
This is a Baga wine that can rival top-class Barolo wines. It is simply grand, round, velvety, and balanced, giving the impression that this is the expression the winemaker has worked on for years to master the Baga grape in this superior and delicious way, ever since he began making wine according to his own vision. It is lively and powerful, with notes of perfectly ripe, intense cherries, tobacco, leather, and black pepper.
Whoever says that Baga requires patience has not yet tasted this wine. For years, this terroirista has proven that a Baga does not need to wait for its moment — the moment waits for it.
The secret? A green harvest followed by an extremely precisely chosen harvest time, bringing phenolic ripeness, sugar, and acidity into perfect balance. A long, intensive maceration in traditional granite lagares with frequent stirring, followed by 24 months of aging on the lees — with weekly bâtonnage in large, old Portuguese oak barrels. Only 1,075 bottles were bottled. The wine then rested in the cellar for 18 years, finally seeing the light of day in 2022. And yet — it is bursting with life. Over the next 10 years, it will only continue to grow.
Food-Pairing
Great wines evoke memories — or create them. This Baga pairs with dishes that stay with you: a Chateaubriand with marinated venison fillet, a rich sauce of venison stock and wild mushrooms, Pommes Anna, and tender vegetables slow-cooked in butter. The kind of meal you savor long after the last glass.
Grapes: 100% Baga
Cult winemaker Mário Sérgio has selected the best grapes from the farm's oldest plot, with southwest-facing vines 120 to 150 years old. We called it the Dinosaur Field when we first saw it. The old, hook-shaped vines resemble prehistoric animals. 80% of the Baga grape grows on the old plots, and 20% consists of green grape varieties. Mário Sérgio remembers that his grandmother already called it "the old field up there" when he was a child. To guarantee the high quality of the grape material, green harvesting is used, meaning that unripe grape bunches are thinned out. This reduces the yield by approximately 20-30% but gives the vine the chance to concentrate on fewer bunches, resulting in higher quality and concentration.
Alcoholcontent
14 %vol
Store & Serve
Store in a cool place (12 °C)
Serve at 16 - 18 °C. Can be drunk up to 26 years after harvest year
Critics & Awards
95/100 - Robert Parker The Wine Advocate Tasted: Sep 2020
When to drink: 2022 to 2030
