A Passion for the traditional indigenous Portuguese grape varietals of Bairrada led Filipa Pato to start her project in 2001. She works 12 hectares of vineyards scattered in various plots throughout the appellation, utilizing biodynamic farming practices and minimal-intervention winemaking.
A blend of 80% Baga and 20% Bical harvested early from assorted vineyards in Bairrada (the three "Bs"). The primary fermentation is done with indigenous yeasts, and the base wine is unfined and unfiltered. Secondary fermentation is performed via the traditional method in the bottle, followed by nine months of aging sur lies before disgorgement —zero dosage.
A vibrant sparkling wine with a bright raspberry mousse, refreshing salinity, and ripe fruit flavors. It has fresh acidity and a lengthy, lovely, clean finish.