Expect a ripe, restrained red wine. Fine-grained, polished tannins (the rough edges of young Baga have long since worn off after years in the bottle), ripe, preserved fruit—think blackberries, plums, and cherries rather than fresh red fruit—with undertones often described as earth, dried herbs, tobacco, and a hint of balsamic, characteristic of aged Bairrada Baga. Acidity remains the wine's backbone, providing freshness and tension, even after ten years. The finish is long and enveloping, with an elegant, almost velvety texture at the end.
This is no ordinary vintage wine, but a "Library Release," literally a selection brought back from Vadio's own cellar. The house, a small family business in Bairrada (Central Portugal, between Porto and Coimbra, close to the Atlantic coast), deliberately allowed this vintage to rest and is now releasing them together as a tribute to ten years of patient winemaking. So you are not tasting a "new" wine, but a time capsule.
Food-Pairing
Expect a ripe, restrained red wine. Fine-grained, polished tannins (the rough edges of young Baga have long since worn off after years in the bottle), ripe, preserved fruit—think blackberries, plums, and cherries rather than fresh red fruit—with undertones often described as earth, dried herbs, tobacco, and a hint of balsamic, characteristic of aged Bairrada Baga. Acidity remains the wine's backbone, providing freshness and tension, even after ten years. The finish is long and enveloping, with an elegant, almost velvety texture at the end.
This is no ordinary vintage wine, but a "Library Release," literally a selection brought back from Vadio's own cellar. The house, a small family business in Bairrada (Central Portugal, between Porto and Coimbra, close to the Atlantic coast), deliberately allowed this vintage to rest and is now releasing them together as a tribute to ten years of patient winemaking. So you are not tasting a "new" wine, but a time capsule.
Food-Pairing
Highly recommended with meat, game and red cheese such as Époisses.
Grapes : 100% Baga
The wine is made entirely from Baga, the indigenous and dominant red grape of Bairrada (accounting for about 75% of the red plantings in the region). Baga is a late-ripening, thick-skinned grape with naturally high acidity and firm, sometimes raw tannins; a grape that can be quite unapproachable when young, but which transforms over time (in the barrel as well as in the bottle) into something refined, fragrant, and layered. Wine connoisseurs compare the evolution of good Baga to that of Nebbiolo from Piedmont: austere in youth, graceful in age.
Fermentation takes place in lagares, low, open stone or concrete vats in which the grapes are traditionally trampled, sometimes even with the feet, resulting in a softer and more controlled extraction than modern stainless steel tanks and typical of the classic Bairrada style. Subsequently, the wine ages for 18 months in used barrels—meaning without new oak—ensuring the emphasis remains on the fruit and terroir rather than on wood notes, while the barrels do provide some oxygen and a soft texture without "perfuming" the wine with vanilla or toast.
Alcoholcontent
13 %vol
Store & Serve
Store in a cool place (12°C). Can be drunk up to 16 years after harvest
Serve at 16 °C
Critics & Awards
