The Bacalhôa Baga is born in an ideal terroir for the Baga grape variety (clay-limestone soils and westward exposure). Traditional vinification was carried out with pre-fermentative cold maceration and a prolonged cuvaison, resulting in an intense wine with color, aroma, and flavor, and very elegant.
A 14-month aging period in new 300-liter barrels of French and Russian oak was the final stage before bottling.