A red wine based on the centuries-old Baga grape from the Barrosa vineyard. Strong menthol aromas derived from the surrounding eucalyptus forests, medium-bodied and graceful, with tannins that will round out over the coming years. Other vintages are described as having floral, fresh herbaceous, and spice notes around red and black fruit, supported by pulsating acidity and firm, chalky tannins that provide balance and fluidity. The whole is often characterized as tense, precise, and refined, yet simultaneously exuberant and concentrated, with a long, earthy finish featuring notes of cherry and redcurrant.
Luis describes himself as a ‘free’ winemaker. He believes that the fact that he trained as a chemical engineer and not an oenologist has given him a different perspective on making wine. His philosophy marries old-world style and Latin-born influence with an appreciation of a more Anglo-Saxon style vision. Oh, and he is also a pragmatist! Filipa, Pato’s daughter, also a trained chemical engineer, hasn’t just followed in her father’s footsteps, she’s gained a reputation in her own right. An innovator like her father with a similar bent for pushing boundaries. One thing that father and daughter share too is a desire to make wines as naturally as possible. ‘We worked in the chemical industry,’ explains Luis, ‘we don’t want to have to pay for their chemicals!’ Filipa says she aims to make ‘authentic wines without make-up’.
Food-Pairing
A red wine based on the centuries-old Baga grape from the Barrosa vineyard. Strong menthol aromas derived from the surrounding eucalyptus forests, medium-bodied and graceful, with tannins that will round out over the coming years. Other vintages are described as having floral, fresh herbaceous, and spice notes around red and black fruit, supported by pulsating acidity and firm, chalky tannins that provide balance and fluidity. The whole is often characterized as tense, precise, and refined, yet simultaneously exuberant and concentrated, with a long, earthy finish featuring notes of cherry and redcurrant.
Luis describes himself as a ‘free’ winemaker. He believes that the fact that he trained as a chemical engineer and not an oenologist has given him a different perspective on making wine. His philosophy marries old-world style and Latin-born influence with an appreciation of a more Anglo-Saxon style vision. Oh, and he is also a pragmatist! Filipa, Pato’s daughter, also a trained chemical engineer, hasn’t just followed in her father’s footsteps, she’s gained a reputation in her own right. An innovator like her father with a similar bent for pushing boundaries. One thing that father and daughter share too is a desire to make wines as naturally as possible. ‘We worked in the chemical industry,’ explains Luis, ‘we don’t want to have to pay for their chemicals!’ Filipa says she aims to make ‘authentic wines without make-up’.
Food-Pairing
fits perfectly with (grilled) red meat dishes, large game and duck dishes
Grapes: Baga (100%)
In 2008, Luís Pato acquired the last plot of the Barrosa vineyard, thus becoming the sole owner.
Grapes sourced from an old vineyard over 124 years old, located in the parish of Aguim, surrounded by a forest of pine and eucalyptus trees that lends complementary complexity to the wine. Vinified in temperature-controlled stainless steel tanks for 2 weeks, subsequently aged for 1 year in new and used Allier oak barrels.
Alcoholcontent
13 %vol
Store & Serve
Store in a cool place (12°C). Can be drunk up to 20 years after harvest
Serve at 14 - 16 °C. Decant a few hours before serving
Critics & Awards
94/100 - Revista Adega Tasted: Jun 2023
19/20 - Grandes Escolhas Tasted: Oct 2025
An extraordinary aroma, refined and elegant, with the Baga grape evident in the notes of spices, forest floor, and the fruit still present. The tannins are sophisticated, the wine is powerful yet restrained, still youthful. Remarkable balance, immense freshness, great class; a monumental red wine, still with years ahead of it.
