Fílipa Páto 2023 Dinamico BicalxArinto Branco (Bairrada)
Fílipa never fails to deliver an unlikely quotient of animation and sheer character in this, her “basic” white wine. Her estate production is now supplemented with grapes bought from esteemed local growers who are happy to adopt Fílipa’s rigorous viticultural standards. We will still run out –just not as quickly as before.
Arriving Soon
Wine Specifics
WineWise Code | PFP-DBB23 |
Country | Portugal |
Region | Beiras |
Color/Style | White |
Farming Practices | Practicing organic, practicing biodynamic |
Varieties | 80% Bical, 20% Arinto |
ABV | 11.5 |
Residual Sugar | 1.6 |
Acidity | 4.75 Tartaric |
Closure | Natural Cork |
Case Size | 12x750 |
Pricing | Discountable |
Maceration | pH: 3.25
The grapes are handpicked from different vineyards. Whole bunches were pressed and fermented with indigenous yeast in a temperature-controlled tank.
10% is fermented in casks of French oak (500-600 l pipas) |
Destemming | Whole cluster |
Aging Method | 90% Stainless Steel
10% Used Barrique |
Aging Duration (months) | 6 months |
Filtered | Yes |
Fining Agents | None |
Yeast | Spontaneous |
Lees Contact/Stirring | 6 months |
Malolactic | Yes |
Added Sulfur | Yes, 20 mg/L |
Soil Type | Calcareous |
Elevation (meters) | 90-100 |
Vine Age | 30 |
Yields (hl/ha) | 40 hl/ha |
Picking | Hand-harvested |
Annual Production | 24,600 bottles |
Notes from the Producer: Bical is harvested in the beginning of September, the Arinto on the other hand, matures later and is harvested 2-3 weeks later.
Colour:
Brillant yellow straw colour with greenish rim, good viscosity.
Bouquet:
The nose reminds pear (typical for the Bical grape) with some hints of iode and a certain spiciness (thyme and rosemary).
Taste:
The mouth is refined, creamy, relatively smooth and has present minerality, a kind of saltiness due to the typical Atlantic climate. The middle palate is fruit-driven and the aftertaste is dry and refreshing with a lingering acidity.
Gastronomic Accompaniments:
Great with fresh goat and sheep cheeses (Requeijão), raw and marinated fish and shellfish, grilled poultry, smoked quail, Mediterranean cuisine and salads with fresh vinaigrettes with yuzu or lemon from the garden
