Filipa Pato, 3B Rose Brut Nature NV

85% Baga, 15% Bical 

Óis do Bairro, Bairrada, Portugal

The ‘three Bs’! Chalky clay soil vineyards, practicing Biodynamic (Demeter). Primary fermentation in tank with wild yeast,

Traditional method secondary fermentation in bottle with 9 months sur-lie aging, no dosage and under 10ppm of sulfur added at bottling. Hints of strawberries, pomegranate and anise. Refined, with a very present minerality and dry finish. A perfect aperitif and excellent with oriental and Asiatic cuisine. VEGAN.

The Óis do Bairro is a very old region of glowing valleys, since centuries known for the production of wines of excellent quality. The rural scenery is dominated by the Caramulo mountain. Chalky clay midslopes from the Jurassic Inferior with eastern orientation to the sun and a very intense Atlantic influence. The harvest starts in August to maintain the fresh and fruity character and preserve natural acidity.

Filipa Pato: winegrower in Bairrada. A graduate of the University of Coimbra as a chemical engineer, she refined her skills working harvests in Bordeaux, Mendoza, Margaret River, and right at home in Bairrada with her father, Luis Pato, the Baga Rebel. (In 2020 Filipa was elected Winemaker of the Year in Portugal by the Revista de Vinhos, the first Portugese woman to earn the title in 30 years.)

Williams Wouters: chef sommelier/ restaurateur. Hailing from a restaurateur family from Antwerp, Belgium. William is a champion sommelier and former head chef to the Belgian national soccer team.

Together, they are Filipa Pato & William Wouters. Their philosophy is simple: to create authentic wines without makeup, wines that express the true nature of the vineyards from which they come. They focus on indigenous grapes only: in their hands, the biodynamically-farmed Baga, Bical, Arinto, Cercial and Maria Gomes grapes produce soulful wines from vineyards with ideal soils, microclimates and aspects for growing exquisite wine grapes. In the cellar - minimal intervention guarded by strict monitoring of the wine to allow the grapes to express themselves fully. The ultimate outcome? The creation of terroir-driven wines through the uniting of knowledge, art, and nature.