Bairrada has a mild climate, achieved by its proximity to the Atlantic Ocean. Although wine production has existed since the 10th century, it was in the 19th century that the region became a producer of high-quality wines: reds, whites, and sparkling wines.

In this region of flat lands, there are mainly two types of soils that lead to distinct wines: the clay soils, whose mud gave origin to the name Bairrada; and the sandy soils, typical of the vineyards closest to the coast.

For us at Lusovini, this is the region of choice for the development of sparkling wines of all segments, whites for ageing, and reds with robust and long-lasting personality. The Baga grape is the dominant red variety in the region. Cultivated in the clay soils, it leads to wines with deep colour and very rich in tannins, factors in its high longevity. The white grapes, Bical and Fernão Pires (in this region called Maria Gomes), also planted in the sandy soils of the region result in aromatic, fresh, slightly savoury, and very gastronomic white wines. As for the sparkling wines fermented through the classic method, traditional of the region, they are highly sought after to accompany the local cuisine, especially the traditional Leitão da Bairrada (wood-oven roasted suckling pig).