The geographic area from DOC "Bairrada" includes municipalities of Anadia, Mealhada, Oliveira do Bairro, Águeda (civil parishes: Aguada de Baixo, Aguada de Cima, Águeda, Barrô, Belazaima do Chão, Borralha, Espinhel, Fermentelos, Óis da Ribeira, Recardães and Valongo do Vouga), Aveiro (civil parishe: Nariz ), Cantanhede (civil parishes: Ançã, Bolho, Cadima, Camarneira, Cantanhede, Cordinhã, Corticeiro de Cima, Covões, Febres, Murtede, Ourentã, Outil, Pocariça, Portunhos, Sanguinheira, São Caetano, Sepins and Vilamar), Coimbra (civil parishes: Botão, Souselas, Torre de Vilela, Trouxemil and Vil de Matos) and Vagos (civil parishes: Covão do Lobo, Ouca, Santa Catarina and Sosa).

Back on the XIX century, travelers stopped there to eat the famous roast suckling pig and to drink their famous wines. Under DOC Bairrada designation are white, red and rosé wines, as well as sparkling and brandies. The Bairrada region has a Mediterranean/Atlantic climate which means hot days and cool nights in the summer. The region is composed of mild, sunny and clay hills, whose natural borders are the sea and the Buçaco (Bussaco- from the Romans Bos Sacrum) and Caramulo mountains. The region is characterized by mineral soils from different geological epochs, where the poor land predominate, from sandy to clay soils. The vineyard is grown predominantly in clayey and clay-limestone soils.

The red wine produced in Bairrada region is known for being deep in colour, full-bodied, robust and fruity.

Bairrada is the largest producer of sparkling wines, wich can be either white or rose and range from "brut" to " medium dry".

Recommended grape varieties:

Red wines: Alfrocheiro, Baga, Camarate, Castelão (Periquita 1 ), Jaen and Touriga Nacional, these should represent, together or separately at least 85% of the wine varieties, the Baga variety can't represent less than 50%; Aragonês (Tinta Roriz), Bastardo, Cabernet Sauvignon, Merlot, Pinot Noir, Rufete, Syrah, Tinta Barroca, Tinto Cão and Touriga Franca.

White wines: Arinto (Pedernã), Bical, Cercial, Chardonnay, Fernão Pires (Maria Gomes), Pinot Blanc , Rabo de Ovelha, Sauvignon, Sercealinho and Verdelho.

Organoleptic characteristics:

Red Wines: a ruby garnet colour, acquiring brown nuances as they age; with fruity aroma when young, evolving into more complex aromas (bouquet) with age; harmonious flavour, where stands out its solid structure.  

White Wines: Citrine color, sometimes with reflections of greenish; fruity aromas when young, envolving to a resinous note with age; smooth, fresh and persistent taste.  

Rosé Wines: The pink color can range from a pale orange to a red. Fruity aroma of the grapes. Acidity is moderately high, leaving a fresh sensation in the mouth.

Sparkling Wines: Produced by the traditional method or the bottle fermentation method, depending on their level of sugar, Sparkling wines are categorizes as Brut, Dry and Half-dry, mostly belongs to the class Brut. The youngest have fruity or floral aromas, while the older wines show aromas from the prolonged contact with the second fermentation.