Casa de Saima Baga Tonel 10
Out of stock
Region: Bairrada, Portugal
Grape varieties: 100% Baga
Casa de Saima Baga Tonel 10 looks like a simple wine but is so much more. Rustic Baga grape shows off, with black fruit, smoky dirt, and supple tannins.
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ABOUT THE PRODUCER
About Casa de Saima Baga Tonel 10
Casa de Saima Baga Tonel 10 looks like a simple wine but is so much more. The rustic Baga grape takes center stage, with notes of black fruit, smoky dirt, and supple tannins.
Casa de Saima is located in the heart of Bairrada, producing cuvees from 18 hectares of vines in the region. Tonel 10 comes from 50-year-old Baga vines from Casa de Saima’s oldest vineyard. The grapes are hand-harvested, crushed by foot, and then allowed to spontaneously ferment in lagars for about seven days. The wine is then matured in large, seasoned oak vats for one year. The result is the lightest cuvée from Casa de Saima.
About Casa de Saima
Located in the heart of Portugal’s Bairrada region, Casa de Saima seeks to build on the 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 in 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.
Baga is a dark-skinned grape variety used to make red wines on the central coast of Portugal. It is particularly prevalent in the Bairrada DO in the Beiras region, where Baga vines far outnumber those of any other red wine variety. The degree of clonal diversity found here suggests it is also the grape variety’s place of origin.
Baga is notable for the thickness of its grape skin in proportion to the size of the small berries. Its name means “berry” or, perhaps more evocatively, “droplet”, although neither of these terms captures the tannic, astringent nature of many wines made from Baga grapes.
Given the variety’s power, a wide range of pairings for Baga wines exist, predominantly at the more robust end of the gastronomic spectrum. Roast pork with crackling or braised beef ribs will go nicely with red wines made from Baga. Meanwhile, Baga rosé can go with a range of lighter foods and white meats. Smoked trout would be a nice option.