Bookmarked by the Atlantic Ocean and Caramulo and Buçaco mountains, freshness is a given in this temperate, wet climate. With its Champagne-like chalky clay soils Bairrada produced Portugal’s first method traditional espumantes (in 1890) and accounts for over half of the country’s fizz today. These same free-draining, light-reflective soils nourish Baga, a diva-like grape which, like Pinot Noir and Nebbiolo, can scale great heights. White wines predominantly made from Bical and Maria Gomes (a.k.a. Fernão Pires) are harmoniously balanced and similarly ageworthy.