Vinha Barrio 2017
Vinha Barrio
Vinha Barrio
Elegant blackberry with spicy forest floor.
A deep ruby red with shimmering reflections that turn into garnet announces the maturity and complexity of the wine. The dense color in the glass suggests a harmonious balance between tannin structure and aromas
Intense aromas of leather and forest floor unfold on the nose, complemented by nuances of tobacco and oak. Fruity notes of blackberries and cranberries are accompanied by fine spicy notes such as pepper and dried herbs.
On the palate, the wine has an elegant body, lively acidity and ripe, well-integrated tannins. Aromas of dark fruits, earthy notes and a hint of coffee give it depth, while the finish is spicy and persistent.
This wine is made from the Baga grape, which grows on calcareous clay soils in the Beiras region. The maritime climate promotes slow ripening of the grapes, while traditional vinification techniques preserve the unique terroir notes.
The son of a winemaking dynasty becomes a chemical engineer and ultimately uses all of his know-how to transform Portugal's wine landscape.
Luis Pato, a trained chemical engineer, comes from a full-blooded winemaking family with a family tradition dating back to the 18th century.
In the 1980s, Luis earned the reputation of being a “rebel winemaker” and pioneer in the Bairrada region between Porto and Lisbon thanks to innovative techniques and his belief in the indigenous grape variety Baga. With the help of his insights into the New World (chemical engineer), he looks at the Old World of vinification with special eyes and changes the rules of the game with each new vintage through his willingness to experiment.
Today, he is considered by experts to be the best winemaker in the region and is also called the “King of Baga”.
family time
The Pato family (pt. pato = duck) has been producing wines in the Bairrada region, specifically at Quinta do Ribeirinho, since the 18th century. Luis Pato's father, Joao, is the first winemaker in the Bairrada region, producing the first bottled wines for the new wine appellation "Bairrada DOC" in 1970.
In 1980, his son Luis took over the winery and concentrated on the indigenous Baga grape.
Today, one of his daughters, Maria Joao, runs the winery, although Luis continues to look after his vines, but especially his grandchildren. Luis: "Making wine is my way of finding my own peace. Peace is the best way to open your mind and understand the future."
Baga
The Baga grape variety (translated as berry) is mainly grown in Bairrada in Portugal and covers 90% of the total cultivated area there. The Baga grape is small, has a thick skin (this is where the high tannin content comes from) and ripens late.
Baga thrives particularly well in clay soils and needs plenty of sunlight.
When young, Baga wines are often astringent, but they age remarkably well, gaining elegance and complexity with maturation.
Luis Pato caused a stir in Bairrada in 1980 when he became the first winemaker to destemmed the Baga grapes before fermentation and then placed them in French oak barrels for maturation.
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The LUIS PATO tasting package
Luís Pato, Bairrada#kingofbairradaDiscover the wines of the Portuguese winemaking legend.6 x premium wine from Portugal.135,00 €statt 156,00 €
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Vinha Barrio
2017
Elegant blackberry with spicy forest floor.
A deep ruby red with shimmering reflections that turn into garnet announces the maturity and complexity of the wine. The dense color in the glass suggests a harmonious balance between tannin structure and aromas
Intense aromas of leather and forest floor unfold on the nose, complemented by nuances of tobacco and oak. Fruity notes of blackberries and cranberries are accompanied by fine spicy notes such as pepper and dried herbs.
On the palate, the wine has an elegant body, lively acidity and ripe, well-integrated tannins. Aromas of dark fruits, earthy notes and a hint of coffee give it depth, while the finish is spicy and persistent.
This wine is made from the Baga grape, which grows on calcareous clay soils in the Beiras region. The maritime climate promotes slow ripening of the grapes, while traditional vinification techniques preserve the unique terroir notes.