When Mário Sérgio Alves Nuno bottled his first vintage in 1989, combining his two grandfathers' ancient vineyards, he created a project dedicated to traditional methods: the human terroir that expresses vineyard terroir. Today, working alongside his son Frederico, he’s one of the most respected producers in Bairrada.

The term “Garrafeira” holds special significance in Portugal. These are a winery's best wines that undergo extended aging—first in wood, then in bottle—before release. This practice reflects a deep commitment to releasing wines only when they've reached their optimal drinking window. For Quinta das Bageiras, the 2016 Garrafeira represents their pinnacle offering, produced only in exceptional vintages from their oldest vines. And it’s their current release.

These century-old Baga vines yield tiny quantities of intensely concentrated fruit. Traditional vinification follows—whole-cluster fermentation in open wooden lagares (treading tanks), gentle manual punch-downs, and extended aging in neutral 3,000-liter Portuguese oak barrels. Like the finest Barolo, this wine develops slowly and magnificently over time, released only when it begins to show its true potential.

Why You'll Love It

• Extraordinary value for aged, iconic Portuguese wine: this wine offers quality comparable to bottles costing 10 times as much. The 2016 vintage has already developed beautiful complexity while maintaining freshness and structure.
  

• True terroir expression from centennial vines: These 100+ year-old Baga vines produce fruit of incomparable intensity and character. They’re a living treasure of Portuguese viticulture.
  

• Traditional craftsmanship: Whole-cluster fermentation in open wooden vats, manual punch-downs, and patient aging in massive neutral oak barrels—all techniques that have remained unchanged for generations, producing a wine that speaks authentically of its place.

How to Serve It

• Perfect timing: After nearly eight years of development, this wine has entered its prime drinking window but will continue to evolve beautifully for another 15-20 years.
  

• Serve in Burgundy stems at 58-60°F, allowing time to breathe in the glass.
  

• Classic pairing: roast suckling pig (leitão) with fresh potato chips. This would also pair fabulously with roast squab with porcinis.