Portugal has many indigenous grape varieties, including the Baga variety. The name is easy to remember because Baga is the Portuguese word for berry. Its origin is most likely in the Dão region, from where it spread to Bairrada. The Baga can be recognized by its characteristic long grapes, whose berries are quite thin-skinned. That's why it is unfortunately somewhat susceptible to rot, especially black rot and sour rot. However, it is almost resistant to powdery mildew. The Baga ripens late and produces good yields. It can evoke feelings of happiness in producers and consumers because when it matures, it produces some first-class, tannic red wines with good ripeness and aging potential. However, if autumn turns out to be cool and humid, which happens quite often near the Atlantic coast, it will only cause problems for producers because of its susceptibility to rot and will also bring little promise to the consumer in the glass. The Baga plays the most important role in the Bairrada region. In the Dão, on the other hand, in the interior of Portugal, it is widespread, but the wines can only be sold with the origin IGP. It is also represented in the regions of Beiras, Tejo and Lisboa, and in the Douro it is approved for the production of table wine. There are no known occurrences outside of Portugal.
This grape variety is also known by the name of:
Baya, Baga de Louro, Baguinha, Bairrada, Bairrado Tinta, Carrega Burros, Carrasquenho, Goncalveira, Paga Dividas, Moreto, Poeirinha, Poeirinho, Preiinho, Pretinho, Povolide, Rosete, Tinta da Bairrada, Tinta Bairrada, Tinta Bairradina, Tinta de Baga
