Viticulture and Winemaking in Bairrada: Honoring a Legacy

Viticulture and winemaking have centuries-old roots in the Bairrada region, particularly in Cordinhã, Cantanhede. Idálio Estanislau Wines honors this rich family heritage by producing authentic wines that respect the local ecosystem and traditions. The small-scale vineyards (minifúndios) reflect the dedication and wisdom of past generations, carried forward by those of today.

An exceptional terroir—characterized by clay-limestone soils and privileged sun exposure—greatly contributes to the wines' quality. The region’s proximity to the Atlantic Ocean brings morning fog that naturally balances grape acidity. Indigenous grape varieties such as Baga, Moreto de Cantanhede, and Bical lend a distinctive identity to the wines.

The brand PEDRA SÓ pays tribute to the historic site where the vineyards were once cultivated by the clergy of the Monastery of Santa Cruz. Winemaking is carried out with minimal intervention, preserving the grapes’ natural expression.

Born from Idálio’s passion for viticulture, this project represents a deep commitment to elevating and promoting the wines of his homeland.

In the Bairrada region, where winemaking tradition is centuries-old, "Pedra Só" by Idálio Estanislau Wines emerges. This 2021 red wine is the result of small-scale vineyards on clay-limestone soils, cultivated with dedication and respect for the local ecosystem. With grape varieties such as Baga, Touriga Nacional, Merlot, Tinta Roriz, and Syrah, it expresses the authenticity of Bairrada's terroir. Careful vinification and a minimum aging of 12 months in bottle result in a balanced, firm, and persistent wine, ideal to accompany meat dishes, pasta, and cured cheeses.

Technical Sheet:

• Region: Bairrada DOC
• Type: Red Wine
• Grape Varieties: Baga, Touriga Nacional, Merlot, Tinta Roriz, Syrah
• Tasting Notes: Garnet red color; complex aroma with notes of jam, vanilla, and spices; on the palate, balanced, firm, and persistent.
• Maturation/Aging: Minimum of 12 months in bottle
• Vinification: Total destemming, gentle and prolonged skin maceration, alcoholic fermentation between 26 and 28ºC
• Storage: Bottles laid down in a cool, dry environment
• Serving Temperature: Serve between 16 to 18ºC
• Gastronomy: Pairs well with grilled fish and meat, pasta, and cured cheeses
• Analysis:
  • Alcohol Content: 13.5% vol.
  • Total Sugar: < 1.5 g/L
  • Total Acidity: 5.6 g/L