Lagar de BaixoLagar de Baixo

The huge passion of Dirk Niepoort for Baga variety and the fantastic terroir of the Bairrada region led him to look for small parcels of Baga in very old vines, scattered throughout the Cantanhede region, over the past three years. These wines were light in color and alcoholic content, elegant and fine, soon after bottling, but with a huge ageing potential. In 2012, with the acquisition of Quinta de Baixo, it was possible to recreate the brand Lagar de Baixo with a classic profile that would dignify the nobility of Baga variety in Bairrada. Lagar de Baixo Tinto is the result of joining very old vines with younger ones: a complex and serious red wine, but with some youth and vigor.

Vinification

2012 was a very dry year, with almost no rain during the winter and spring. As a result, the burst occurred fifteen days later than in the previous year and all the growing cycle was delayed. The summer was not as hot as usual and the nights were quite cold in the last two weeks of August. The yield was lower due to the lack of water in the soil and some rain during flowering. Therefore, berries and bunches showed up smaller than normal, about 20% to 30%, when compared with the previous year.

The harvest began in late September. In the old vines, ripening was very balanced, with a good sugar content in grapes and a relatively high content of malic acid, having given good pHs to the wine, although the total acidity was lower than the previous year. The red wines present deep colors, good concentration, are balanced, and have good freshness. Lagar de Baixo 2012 comes from several parcels, some very old, others more recent as Montarro, about 15 years. The wine was vinified in the lagar (winepress), where fermented and macerated for 5 weeks. Malolactic occurred in old 225L barrels, where it aged for 20 months. It was bottled without filtration.

Tasting Notes

Showing ruby color of medium concentration, Lagar de Baixo Tinto 2012 is very expressive in the notes of fresh red fruit, slightly vegetal, which reminds hints of stem. Cool and very definite aroma, presents a very attractive profile. Very fine in the mouth, with a mineral and wild profile, is a wine with quite present tannins, but harmonized with the good volume in the tasting. Fresh and delicate, with a presence without being opulent. The aftertaste is refreshing and very long. With the typical acidity of Baga variety in a very balanced ensemble, it is expected a long and noble ageing in the cellar.

Technical Information

Producer

Quinta de Baixo, Vinhos da Bairrada S.A.

Region

Bairrada

Wine Color

Red

Soil Type

Calcareous-clay

Average Vine Age

20 and 80 years old

Grape Varieties

Baga

Vines per HA

2500-5000

Pruning Method

Guyot

Altitude (m)

At sea level

Harvest Period

End of September 2012

Harvest Method

Hand picked

Malolactic

Barrels

Fermentation

Lagar (wine press) with 20% of stem

Bottled

June 2014

Ageing

20 months in barrels

Dry Extract (g/dm3)

22.1

Residual Sugar (g/dm3)

1.6

Alcohol (%)

12.5

pH

3.51

Total Acidity (g/dm3)

5.42

Volatile Acidity (g/dm3)

0.64

Total SO2 (mg/dm3)

54

Volumic Mass (g/cm3)

0.9919

Production

9.000 bottles/0.75L

Food Suggestions

Game dishes (partridge, wild boar), “feijoada” (bean stew), baked cod. Vegetarian suggestions: dishes with legumes (red beans, lentils).

On its second edition, Lagar de Baixo 2013 carries on with the same mission: to reflect the potential of the variety Baga from Bairrada, in a classical way. Lagar de Baixo Tinto is the result of grapes coming from very old vines and grapes from younger vineyards, a complex and serious red wine, but with youth and vigour.

Vinification

2013 was a wet year, with rain during the winter and spring. As a result, the budburst occurred fifteen days later than the previous year and the whole growing cycle was delayed. The summer was not as hot as usual and the nights were quite cold in the last two weeks of August.

The harvest began in early September in the younger vines. The ripening was balanced, with the grapes showing a good sugar level and a relatively high content of malic acid, resulting in a total acidity higher than the previous year. Lagar de Baixo 2013 was vinified in lagar where it fermented for 4 weeks. The fermentation finished in barrel and wooden cask. The malolactic fermentation occurred in 228L used barrels and in 2500L used wooden cask, where it aged for 18 months. It was bottled without filtration.

Tasting Notes

With a lighter colour than the first edition, it presents a cherry and blackberry aroma, with a slight vegetal profile, reminding stem. The wood is fully integrated, in a delicate, very fragrant, and expressive way. In the mouth, has vigour, great precision, and earthy tannins, very typical of the Baga variety. Although with a light volume on the mouth, the structure on the palate is strong, with a very refreshing and clean finish. With only 11.3% and an excellent balance, invites us immediately for another glass. It should be served in Burgundy glass and slightly chilled (14/15 ° C).

Technical Information

Producer

Quinta de Baixo, Vinhos da Bairrada S.A.

Region

Bairrada

Wine Color

Red

Soil Type

Calcareous-clay

Average Vine Age

20 years

Grape Varieties

Baga

Vines per HA

2500

Pruning Method

Guyot

Altitude (m)

At sea level

Harvest Period

Early September

Harvest Method

Hand picked

Malolactic

Barrel/Wooden Cask

Fermentation

Lagar/Barrel/ Wooden Cask

Bottled

June 2015

Ageing

18 months in Barrel/ Wooden Cask

Residual Sugar (g/dm3)

1.4

Alcohol (%)

11.5

Total Acidity (g/dm3)

6.04

Volatile Acidity (g/dm3)

0.79

Free SO2 at Bottling (mg/dm3)

25

Production

3.900 bottles/0.75L

Food Suggestions

Game dishes (partridge, wild boar), “feijoada” (bean stew), baked cod. Vegetarian suggestions: dishes with legumes (red beans, lentils).

The third vintage of the Lagar de Baixo differs from its predecessor in terms of style. Its fine, elegant and incredibly pure character is a result of a fermentation process which took place exclusively in used vats. In order to highlight this change in style, we have also opted for a different bottle shape, and now use Burgundy bottles instead of Bordeaux bottles.

Vinification

The Bairrada region experienced a long and harsh winter with high levels of precipitation, much like the 2013 vintage. A practically non-existent spring and a summer with temperatures of around 30°C increased the risk of disease and delayed ripening.

We began testing for ripeness around mid-August by analysing the seeds and the grapes’ health. Harvest commenced at the beginning of September. The Lagar de Baixo 2014 was vinified with 30% whole-bunch in lagares for 4 weeks before completing its fermentation process in a large, used 2500l vat. It was in this same vat that the wine went through malolactic fermentation and a maturation period of 20 months before it was bottled unfiltered.

Tasting Notes

With its light ruby colour, this wine offers aromas of cherries and blackberries as well as subtle vegetal notes reminiscent of grape stems. It is a delicate but deeply expressive wine, with fresh and mouth-watering fruitiness. The palate is grippy, with noticeable and slightly earthy tannins which are typical of the Baga variety. The long maturation period in the vats lends the wine plenty of precision and a compact structure. Despite its youth, this fine and elegant red already shows excellent balance. It should be enjoyed lightly chilled to 14°C - 15°C, served in a Burgundy glass.

Technical Information

Producer

Quinta de Baixo (Vinhos) S.A.

Region

Bairrada

Wine Color

Red

Soil Type

Calcareous clay

Average Vine Age

Between 20 and 40 years

Grape Varieties

Baga

Vines per HA

2500

Pruning Method

Guyot

Altitude (m)

At sea level

Harvest Period

Beginning September

Harvest Method

Manual

Malolactic

In a large vat

Fermentation

In lagares with 30% whole-bunch

Bottled

June 2016

Ageing

20 months in a large vat

Residual Sugar (g/dm3)

1.7

Alcohol (%)

11

Total Acidity (g/dm3)

5.25

Volatile Acidity (g/dm3)

0.77

Total SO2 (mg/dm3)

41

Volumic Mass (g/cm3)

1

Food Suggestions

Venison (partridge, wild boar), stews, roast cod. Vegetarian pairings: dishes with pulses (kidney beans, lentils).

After a departure from its usual style in the previous vintage where the wine was matured in small barrels and not in a large wooden vat, the 2015 edition of the Lagar de Baixo shows the full potential of the Baga grape variety in what proved to be a fantastic viticultural year.

Vinification

2015 was a wet year, with rainfall in winter and spring. As a result, budburst occurred 15 days later than the previous year and the growth cycle was delayed. Summer was not as hot as usual, and the nights were relatively cool in the last 2 weeks of August.

The harvest began mid-September, in the old vineyards whose vines showed very even ripeness, with high sugar levels and relatively high malic acid levels in the fruit, which resulted in favourable pH levels and a higher total acidity than in the previous vintage. The wine was fermented in open lagares for 4 weeks before completing its fermentation process in large, used 2500L vats. In these same vats, the wine went through malolactic fermentation and a maturation period of 18 months before it was bottled unfiltered.

Tasting Notes

With its light ruby colour, this wine offers aromas of cherries and blackberries as well as subtle vegetal notes reminiscent of grape stems. It is a deeply expressive and classically structured wine, with incredibly fresh and vibrant aromas of fruits of the forest. The palate is grippy and full-bodied, with fine-grained and slightly earthy tannins which are so typical of the Baga variety. Its marked acidity and long maturation period in vats lend the wine plenty of precision and a compact structure. Despite its youth, this fine and elegant red already shows excellent balance. It should be enjoyed slightly chilled to 14°C - 15°C, in a Burgundy glass.

Technical Information

Producer

Niepoort / Quinta de Baixo (Vinhos) S.A

Region

Bairrada

Wine Color

Red

Soil Type

Calcareous clay

Average Vine Age

20 years

Grape Varieties

Baga

Vines per HA

2500 vines

Pruning Method

Guyot

Altitude (m)

At sea level

Harvest Period

Beginning September

Harvest Method

Manual

Malolactic

In large wooden vats

Fermentation

In lagares/large wooden vats

Bottled

June 2017

Ageing

18 months in large wooden vats

Dry Extract (g/dm3)

22.2

Residual Sugar (g/dm3)

1.5

Alcohol (%)

11.5

pH

3.48

Total Acidity (g/dm3)

5.3

Volatile Acidity (g/dm3)

0.67

Free SO2 at Bottling (mg/dm3)

20

Total SO2 (mg/dm3)

60

Production

10000 bottles

Allergens

Sulphites

Food Suggestions

Venison dishes (partridge, wild boar), pork and bean stew, baked cod. Vegetarian suggestions: dishes with legumes (red kidney beans, lentils).

Bottle

Box

17 24.5 × 6 9700

Palette

120 80 × 8 Rows 80 Boxes

Dirk Niepoort’s great passion for the Baga grape variety and the fantastic terroir of the Bairrada region has led us over the past few years to procure some small vineyard sites

planted with very old Baga vines in the Cantanhede area.

This area of the Bairrada gives us light-coloured, low-alcohol wines with plenty of elegance and finesse which at the same time hold a tremendous ageing potential.

With the acquisition of the Quinta de Baixo in 2012, it became possible to recreate the Lagar de Baixo brand, moving towards a classically-styled wine which highlights the nobility of Baga grown in Bairrada. The red Lagar de Baixo is the result of a combination of very old vines and younger vines: complex, serious, but with some youth and grip.

The 2016 Lagar de Baixo is our most classic wine from Quinta de Baixo and the wine that best reflects the Bairrada terroir. It is fermented in lagares and aged in used barrels.

Vinification

Winter in Bairrada was long, harsh and very wet, much like in 2013. A practically non-existent spring and a summer with temperatures around 30°C made it challenging to control diseases and ripening.

Mid-August we began checking the grapes’ maturity and health. Harvest began beginning September. The wine fermented in stainless steel tanks and lagares for several weeks before completing its fermentation process in large, used 2500L barrels. In these same barrels, the wine went through malolactic fermentation and a maturation period of 20 months before it was bottled unfiltered.

Tasting Notes

With its light ruby colour, this wine reflects its soil beautifully, offering aromas full of red fruit, spices and clay. Delicate, but enticingly expressive, the fruit is incredibly fresh and vibrant and marries well with the herbaceous notes from the grape stems. The palate is grippy and full-bodied, with the pronounced and slightly earthy tannins which are so typical of the Baga variety.

Its long maturation period in barrels lend the wine plenty of precision and a compact structure. Despite its youth, this fine and elegant red already shows excellent balance.

With an alcohol content of 11.5%, it is moreish and light on its feet. Enjoy slightly chilled to 14°C - 15°C, in a Burgundy-style wineglass.

Technical Information

Producer

Niepoort / Quinta de Baixo (Vinhos) S.A

Region

Bairrada

Wine Color

Red

Soil Type

Calcareous clay

Average Vine Age

40 to 60 years

Grape Varieties

Baga

Vines per HA

2500 vines

Pruning Method

Guyot

Altitude (m)

80 to 100m above sea level

Harvest Period

Beginning September

Harvest Method

Hand-picking

Malolactic

In large barrels

Fermentation

In lagares and stainless steel with carbonic maceration

Bottled

June 2018

Ageing

20 months in a large barrel

Residual Sugar (g/dm3)

1.8

Alcohol (%)

11.5

Total Acidity (g/dm3)

4.64

Volatile Acidity (g/dm3)

0.6

Total SO2 (mg/dm3)

63

Volumic Mass (g/cm3)

0.99

Production

9600 bottles of 0.75L

Allergens

Sulphites

Food Suggestions

Venison dishes (partridge, wild boar), pork and bean stew, baked cod. Vegetarian suggestions: dishes with legumes (red kidney beans, lentils).

Bottle

Box

17 24.5 × 6 9700 cardboard

Palette

120 80 × 8 Rows 80 Boxes

The huge passion of Dirk Niepoort for Baga variety and the fantastic terroir of the Bairrada region led him to look for small parcels of Baga in very old vines, scattered throughout the Cantanhede region, over the past three years. These wines were light in color and alcoholic content, elegant and fine, soon after bottling, but with a huge ageing potential.

With the acquisition of the Quinta de Baixo in 2012, it became possible to recreate the Lagar de Baixo brand, moving towards a classically-styled wine which highlights the nobility of Baga grown in Bairrada. The red Lagar de Baixo is the result of a combination of very old vines and younger vines: complex, serious, but with some youth and grip.

The 2017 Lagar de Baixo is our most classic wine from Quinta de Baixo and the wine that best reflects the Bairrada terroir. It is fermented in lagares and aged in used barrels.

Vinification

Winter 2016/2017 in Bairrada was very dry. Spring saw some precipitation at the end of April and beginning May, but a very dry Summer followed. The low levels of humidity reduced the risk of disease to practically zero and therefore also eliminated the need for vine treatments. Due to the extremely hot and dry conditions, the fruit ripened very quickly. Harvesting began 3 weeks earlier than in the previous year, beginning on 17 August and ending on 19 September.

It was a good vintage, with the wines showing higher alcohol contents than in the previous year, but with very balanced acidity.The wine was fermented in open lagares for 4 weeks before completing its fermentation process in large, used 2500L vats. In these same vats, the wine went through malolactic fermentation and a maturation period of 20 months before it was bottled unfiltered.

Technical Information

Producer

Niepoort/Quinta de Baixo (vinhos) S.A

Region

Bairrada

Wine Color

Red

Soil Type

Calcareous clay

Average Vine Age

40-60 years

Grape Varieties

Baga

Vines per HA

2500

Pruning Method

Guyot

Altitude (m)

80-100

Harvest Period

August and September

Harvest Method

Hand picked

Malolactic

In large barrels

Fermentation

In lagares and stainless steel with carbonic maceration

Bottled

July 2019

Ageing

22 months in large barrels

Residual Sugar (g/dm3)

1.8

Alcohol (%)

12.6

Total Acidity (g/dm3)

4.8

Volatile Acidity (g/dm3)

0.58

Total SO2 (mg/dm3)

71

Production

9900 Bottles

Allergens

Sulfite

Food Suggestions

Venison dishes (partridge, wild boar), pork and bean stew, baked cod. Vegetarian suggestions: dishes with legumes (red kidney beans, lentils).

Suitable for Vegans & Vegetarians

yes

Bottle

Box

17 24.5 × 6 9700 cardboard

Palette

120 80 × 8 Rows 80 Boxes

The huge passion of Dirk Niepoort for Baga variety and the fantastic terroir of the Bairrada region led him to look for small parcels of Baga in very old vines, scattered throughout the Cantanhede region, over the past three years. These wines were light in color and alcoholic content, elegant and fine, soon after bottling, but with a huge ageing potential.

With the acquisition of the Quinta de Baixo in 2012, it became possible to recreate the Lagar de Baixo brand, moving towards a classically-styled wine which highlights the nobility of Baga grown in Bairrada. The red Lagar de Baixo is the result of a combination of very old vines and younger vines: complex, serious, but with some youth and grip.

Vinification

The 2018 vintage proved to be a difficult one due to high rainfall occurring between the months of January and May, which led to low fruit set but good quality fruit. In these weather conditions, it was extremely important to implement preventative treatments. The summer brought high temperatures which, together with the abundant water reserves in the soil, allowed the grapes to mature beautifully.

Despite the aforementioned challenges of 2018, the general outcome was clearly positive. The wines show balanced acidity and intense colour. August’s and September’s high temperatures increased the alcohol levels slightly, but our Quinta de Baixo wines maintained their freshness and elegance.”

Technical Information

Producer

Niepoort/Quinta de Baixo (Vinhos) S.A

Region

Bairrada

Wine Color

Red

Soil Type

Calcareous clay

Average Vine Age

40 -60 years

Grape Varieties

Baga

Vines per HA

2500

Pruning Method

Guyot

Altitude (m)

80 to 100

Harvest Period

August and September

Harvest Method

Hand picked

Malolactic

In large barrels

Fermentation

In lagares and stainless steel with carbonic maceration

Bottled

June 2020

Ageing

21 months in large barrels

Dry Extract (g/dm3)

24.8

Residual Sugar (g/dm3)

1.1

Alcohol (%)

12.6

pH

3.61

Total Acidity (g/dm3)

4.9

Volatile Acidity (g/dm3)

0.6

Total SO2 (mg/dm3)

90

Volumic Mass (g/cm3)

0.993

Production

10000 Bottles

Allergens

Sulfite

Food Suggestions

Venison dishes (partridge, wild boar), pork and bean stew, baked cod. Vegetarian suggestions: dishes with legumes (red kidney beans, lentils).

Suitable for Vegans & Vegetarians

yes

Bottle

Box

17.5 25 33.5 × 6 9700 cardboard

Palette

120 80 × 8 Rows 80 Boxes