Quinta do Ribeirinho Pè Franco 2019 Luis Pato

Luis Pato – Quinta do Ribeirinho Pé Franco 2019

Overview

The Quinta do Ribeirinho Pé Franco 2019 is the flagship red wine from Luis Pato, a benchmark of the Bairrada region and the native Baga grape. Made from ungrafted vines (pé franco) planted in sandy soils, it reconnects with the heritage of pre-phylloxera wines. Extremely low yields, around one bunch per vine, create maximum concentration and purity of fruit. Aged in new French oak, this wine balances elegance, structure, and longevity. This wine contains sulphites.

History of the Wine

In 1988, Luis Pato planted ungrafted Baga vines at Quinta do Ribeirinho to capture the character of pre-phylloxera vineyards. The 2019 vintage continues this tradition, producing very few but highly concentrated grapes. Fermented in wooden vats and aged for over twenty months in 500-liter French oak barrels from Vosges and Nevers, the wine represents a rare and collectible example of Bairrada’s terroir and the winemaker’s vision.

Philosophy in the Vineyard

The vineyard philosophy emphasizes maximum terroir expression with minimal intervention. The ungrafted vines grow on sandy soils, with yields below one ton per hectare. Manual harvest and careful cluster selection ensure perfectly ripe grapes with vibrant acidity. Sustainable practices protect soil health and biodiversity, creating wines that are intense, long-lived, and faithful to the local terroir.

Winemaking Approach

In the cellar, grapes are destemmed and fermented for 10–12 days in large wooden vats. Maturation continues for 22–24 months in new 500-liter French oak barrels. Minimal filtration preserves the wine’s integrity and ageing potential. The result is a powerful yet harmonious red, where Baga’s intensity blends with oak finesse and the sandy terroir’s mineral depth. Each bottle embodies tradition, respect, and innovation.

Tasting Notes

Colour: Deep ruby red with garnet edges.
Aroma: Elegant and complex, with red fruits, violet petals, pine resin, sweet spices, and earthy, balsamic notes.
Palate: Intense and refined, with firm yet silky tannins, vibrant acidity, and a long, mineral-spicy finish. Shows balance and excellent ageing potential.

Food Pairing

Ideal with robust dishes: game meats, roasted red meats, duck, lamb, and mature cheeses. Pairs beautifully with rich and flavorful preparations that complement its structure and aromatic complexity. Perfect for special occasions or tasting sessions.

Technical Sheet

• Designation: Bairrada Regional

• Grape Variety: 100% Baga

• Vineyard: Ungrafted “pé franco” vines on sandy soils

• Yield: Approximately 800 kg/ha

• Fermentation: 10–12 days in wooden vats

• Ageing: 22–24 months in new 500 L French oak barrels

• Alcohol: 14% vol.

• Serving Temperature: 16–18 °C

• Contains sulphites

Luis Pato Winery: Innovation and Legacy in the Heart of Bairrada

History of the Winery

The Pato family has been producing wine at Quinta do Ribeirinho since the 18th century, nurturing a deep connection with the land of Bairrada. In 1970, João Pato began bottling wines from his own vineyards, becoming the first winemaker to do so after the region’s demarcation. His son, Luis Pato, inherited this pioneering spirit and in 1980 created his first pure Baga wine, a masterpiece of rare quality, sought after by collectors around the world. Throughout the 1980s and 1990s, he led a quiet revolution in Portuguese winemaking, introducing innovations such as destemming Baga grapes and aging them in new French oak barrels, while preserving the authenticity of native varieties.

Philosophy in the Vineyard

Luis Pato’s philosophy in the vineyard is built on respect for the soil, climate, and indigenous grapes. His approach combines deep knowledge of the Baga variety with sustainable practices that enhance biodiversity and grape quality. He planted ungrafted Baga vines to rediscover pre-phylloxera wines, and carefully selects single vineyards to express the nuances of each terroir. Precision harvesting allows him to create both sparkling wines from early-picked grapes and rich, concentrated reds from later harvests. Every decision in the vineyard is guided by observation, intuition, and a desire for excellence.

Approach in the Cellar

Inside the cellar, tradition meets innovation. Luis Pato was among the first in Bairrada to use French oak barriques and to destem Baga grapes, producing more refined and elegant wines. His constant experimentation led to creations such as Abafado Molecular sweet wines, the cryo-extraction technique developed with his daughter Filipa, and the production of white sparkling wines from Baga grapes. Each wine reflects a balance between structure and freshness, showing the expressive potential of the region when guided by curiosity and craftsmanship.

Values and Vision

Luis Pato represents the spirit of independence and creativity in Portuguese winemaking. By stepping away from the DOC denomination in 1999, he reaffirmed his commitment to freedom and authenticity, labeling his wines as Regional Beiras. Every bottle tells the story of a family that transformed tradition into modern art, combining precision, courage, and innovation. All wines contain sulfites and express the unique identity of Bairrada through the eyes of one of its most visionary producers.