Filipa Pato is one of Portugal's most innovative and respected winemakers, known for her commitment to producing authentic wines that faithfully reflect the Bairrada terroir . Together with her husband, sommelier William Wouters, she leads a work philosophy focused on minimal intervention, both in the vineyard and in the cellar.
His approach can be summed up in the phrase that became his motto: "Wines without makeup" .
Production Philosophy and Agroecology
The essence of Filipa Pato's work lies in the belief that the quality of a wine originates in the vineyard. For her, human intervention in the land is an art, a way of shaping the wine while respecting nature.
- Biodynamic and Organic Viticulture: The great differentiator of their method is the adoption of biodynamic viticulture , which goes beyond organic farming. Their vines are certified and cultivated without the use of herbicides, pesticides, or synthetic fertilizers. The soil is treated as a living organism, and biodiversity is encouraged by planting herbs and other plants among the vines, which improves the health of the ecosystem and attracts beneficial insects.
- Respect for the Vineyard: Filipa and her team work in harmony with the vineyard, using natural preparations and following a lunar calendar for agricultural work, which maximizes the vitality of the soil and plants. This holistic approach results in healthier, more robust grapes that better express their terroir .
- Native Grape Varieties: Their production focuses exclusively on indigenous grape varieties from Bairrada, such as Baga (the region's queen grape), Bical , Arinto , and Maria Gomes . By working with these varieties, which are adapted to the local soil and climate, they ensure that their wines are a true expression of their origin.
Production Method in the Winery
At the winery, the philosophy of minimal intervention continues. The goal is to allow the purity of the fruit to manifest itself without artifice.
- Indigenous yeasts: The grapes ferment only with their indigenous yeasts, those that are naturally present in the berries and in the cellar. This allows the wine to develop the complexity and character that is unique to that vineyard and vintage.
- Fermentation and Aging: The grapes are destemmed manually and fermentation is controlled with low extraction and prolonged maceration. Aging is done in materials that respect the fruit, such as wooden lagares, clay amphorae, and used French oak barrels. The use of amphorae, in particular, is a return to ancestral methods that allow for gentle micro-oxygenation, softening the tannins of the Baga grape and preserving the wine's freshness.
In short, Filipa Pato and William Wouters' approach is an ode to nature and tradition. The result is vibrant and energetic wines that tell a story of Bairrada and its commitment to producing wines with soul, "without makeup".