Casa de Saima
(Bairrada, Portugal)
Graça Miranda
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.
Bairrada, Vinho Espumante, Baga Bruto
100% Baga
The vines age approximately 15 years and are planted on calcareous clay soils in the Bairrada region at a density of 3500 feet per hectare. The first fermentation is under temperature control for three weeks in stainless steel, with the second fermentation follows remaining in contact with the lees for 12 to 18 months before bottling.
Bairrada, Coheita Rose
100% Baga & Touriga Nacional
The grapes are briefly macerated in lagares and then allowed to spontaneously ferment in stainless steel for 15 days. Aged in the same vats for 4 months and then 2 months in bottle.
Certified Sustainable: Sativa
Bairrada, Coheita Tinto
50% Baga & 50% Merlot
A wine produced from the Baga and Merlot varieties, from vines planted in limestone clay soils with a minimum age of 20 years.
The grapes are fermented in small open "lagares", as tradition dictates. The resulting wine ages for 12 months in oak barrels.
It is a wine with a pronounced fruity aroma, full and lively flavour, with moderate tannins and a persistent finish.
Bairrada, "Tonel 10"
100% Baga
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.
Bairrada, Baga de Vinha Velhas, "Grande Reserva"
100% Baga
The vines average between 40-50 years old and planted in calcareous clay soils, so their yields are very low (20hl/ha). Vinified in lagares with spontaneous fermentation for three weeks, then allowed to rest for 18 months in oak barrel. Everything is done naturally and without filtration, with minimal intervention to allow the expression of the unique terroir of these old vines.
