Post Quercus Baga 2025
Region: Bairrada
Producer: Filipa Pato
Why we chose this wine
Filip and William revert to the ancient vinification in amphorae. It gives an elegant, nimble Baga with very soft tannins.
It started years ago with a small test. Since then, the cellar is full of amphorae and more and more of Filipa and William's wines are made in these natural containers.
It started years ago with a small test. Since then, the cellar is full of amphorae and more and more of Filipa and William's wines are made in these natural containers.
| Volume | 75.0 cl. |
| Grape Variety | Baga |
| Drinking window | 2026-2032 |
| Alc. | 11.0% |
| Vinification | in terracotta amphorae |
| Ripening | in terracotta amphorae |
Waar serveer je ’m bij?
The name says it: after the oak. Filipa and William ferment and age this Baga entirely in terracotta amphorae, a method older than the barrel. Clay gives off no flavour and extracts almost no tannin, so you taste the grape and the ground it grew on, with nothing in between. Eleven degrees of alcohol keeps it all airborne.
Drie gerechten die werken
Pan-fried quail with thyme
Lentils with cumin and coriander
Saltimbocca alla romana
Lentils with cumin and coriander
Saltimbocca alla romana
Vegetarisch
Roasted cauliflower with miso and sesame
Minder geschikt bij
Heavily smoked or hard-grilled dishes: smoke pushes away exactly the pure fruit this wine was made for.
Voor de Portugees geïnspireerde kok
Moelas guisadas — poultry gizzards stewed with bay and white wine, the tasca favourite with light reds
Serveren op 13–14 °C
The producer
Filipa Pato
The daughter of a renowned winemaker, Filipa Pato chose to assist her father, yet also start her own winery in addition. We were there even before the first wine was bottled and we are still following her.
More about Filipa Pato →