Grape Varieties: Baga
Tasting Notes: Grown in vineyards planted on chalky-clay soils with Baga grapes. Vinified through a slight pressure, in a vacuum press to obtain a juice yield that doesn’t exceed 60%. It is followed by a fermentation in stainless steel vats. As the second fermentation occurs inside the bottle, the wine matures three to nine months on the lees before the necessary procedures to finish it, to reach the client in its best conditions.
Best Served at 14 to 16 degrees
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The Pato family has been producing wine at Quinta do Ribeirinho since, at least, the eighteen century.
João Pato started to bottle the wine from his vineyards in 1970, becoming the first winegrower in Bairrada region after its demarcation.
His son Luis Pato inherited this nonconformist and pioneer spirit and in 1980 produces his first wine, a pure Baga from an exceptional quality and absolute rareness that is sought by appreciators as a treasure.