2020 Luis Pato Vinha Pan, Bairrada, Portugal Domaine Valma 110-day maceration on the skins

110-day maceration on the skins

Aged for 12-18 months in 1-3 year old barrels

The barrels were gravity racked to tank after a total of six months of aging and then were filtered to retain natural malic acid

Fermentation is spontaneous (with native yeasts) and takes place in 40 hl oak conical vats

Kir-Yianni

2020 Luis Pato Vinha Pan, Bairrada, Portugal Domaine Valma 110-day maceration on the skins100% Baga from the Vinha Pan. Vinha Pan is always the most red fruited and floral expression of Baga that they produce, and this is no different. The 2020 is succulently textured and rich, like a soft, silky Baga Nebbiolo hybrid.