A 100-Year Journey from the Heart of Bairrada
2 minutes read.

It all started back in 1924, when José Ferreira Tavares founded what was then known as Cave Central da Bairrada. Like many of the cellars nestled along this coastal region, its main focus was the production of sparkling carbonated wines. In fact, Bairrada earned the nickname “the Portuguese Champagne” – and rightly so, as it still accounts for around 50% of all sparkling wines made in Portugal today. This quality didn’t happen by chance. It’s thanks to the region’s unique terroir and the creation of the first viticulture stations in the early 20th century, which helped transform sparkling wine into a proud cultural tradition.

Over the decades, the company changed hands a few times, until 1977 when it was bought by Américo Matos and his family – who continue to run it to this day. While sparkling wine remains the heart of the business, the range has grown to include table wines, liqueurs, and brandies from some of Portugal’s best-known wine regions: Bairrada, Dão and Vinho Verde.

Cellars of Cave Central da Bairrada where sparkling wines are aged. | Medusa Red DOC Bairrada.

In 2002, the company took a bold step towards innovation and quality. Leaving behind the use of added carbon dioxide, it adopted the Charmat Method – a natural fermentation process in sealed tanks. From that point on, their sparkling wines became truly authentic, made with bubbles born from nature processes.

More recently, embracing market trends and the evolving tastes of wine lovers, the brand introduced the Medusa range: still, dry wines crafted with native grape varieties, offering fresh, food-friendly profiles. A perfect tribute to the region’s character – and a fitting chapter for a project that’s been maturing for over a century.