The Duckman wines express the true character of Bairrada’s indigenous varietals and its exceptional maritime influence. There are no indications of the region on the labels, done intentionally to demonstrate an acute sense of place and varietal typicity through minimal intervention in the cellar. Maria Pato, the daughter of Luis Pato, created this project because of her love of the region and varietals, so much so that she felt constrained by the standards of Bairrada wine making. For both of them only the indigenous varietals can be Bairrada wine, not imports that want to claim it as their own identity. Luis and Maria work from two main vineyards, Amoreira da Gândara which is composed of mostly sandy soils, and Óis do Bairro which is composed of mostly chalky-clay soils. Here they grow both red and white varietals: Baga, Bical, Cercial and Fernão Pires.
From 25 year old vines planted to several plots of chalky-clay soils, within two sites called São Lourenço and Óis do Bairro. The grapes are vineyard sorted with hand-harvesting at the end of August. Fermentation takes place in stainless steel, lasts for three weeks and is vinified using the traditional method. A liquor de tirage of 1.6gr plus sweet wine is added. The wine is aged for six years on the lees in bottle and is given a dosage of 1.6gr/L at disgorgement in December 2018. Not fined or filtered.
Espumante Bruto Branco
100% Fernão Pires
From 20 year old vines planted on .2 hectares of sandy soil within a site called Amoreira da Gândara. The grapes are harvested at the beginning of September with fermentation taking place in stainless steel for three weeks with no temperature control. A liquor de tirage is given from their 1997 vintage. The wine is aged one year on lees and does not go through malolactic fermentation. Disgorgement was in June 2018 with no dosage.
Espumante Bruto, "Duckman”
50% Bical, 50% Cercial
From 25 year old vines planted on chalky-clay soils within a site called Óis do Bairro. The grapes are hand-harvested at the end of August, vineyard sorted, de-stemmed and fermented in barrels for three weeks with no temperature control. The wine is aged for seven year on lees in the bottle and does not go through malolactic fermentation. Disgorgement was in December 2018 with a dosage of 2gr/L. Not fined or filtered.
Beira Atlantico Bruto, Duck Pet Nat
From 25 year old vines planted on .3 hectares of chalky-clay soils within a site called São Lourenço do Bairro. The grapes are hand-harvested at the end of August and vineyard sorted. The vinification method is ancestral, with fermentation occurring in stainless steel for three weeks with no temperature control. A liquor de tirage of sweet wine plus 1.6gr/L of sugar is given and the wine is aged on the lees for three-and-a-half years, without completing malolactic fermentation. Disgorged in June 2018 with a dosage of 2gr/L of sweet wine plus 1.6gr/L of sugar. Not fined or filtered.
Averaging 20 years old, the vines are planted on .15 hectares of sandy soils called Amoreira da Gândara. The vineyards are farmed sustainably and the grapes are harvested in early September, de-stemmed and spends a short time on skins before being allowed to spontaneously ferment partially in French oak and stainless steel (temperature control), which lasts three weeks. The wine spends no time on lees and is aged in French oak for six months. Not fined or filtered.
Vinho Tinto, "Nerd Duck"
94% Fernão Pires, 6% Baga
From 25 year old vines planted on .15 hectares of chalky soils (Baga) and sandy soils (Fernão Pires). The vineyards are certified sustainable and sorted in the vineyard at harvest time in early September. The grapes are then de-stemmed, spend three hours on the skins and co-fermented spontaneously in plastic lagar that lasts three weeks with no temperature control. The wine is aged in 600L casks for six months. Not fined or filtered.
Vinho Tinto, "Baaaga Duck"
85% Baga, 15% Touriga Nacional
From 40 year old vines planted to .5ha of chalky-clay (Baga) and sandy (Touriga Nacional) soils, the grapes are hand-harvested, vineyard sorted and de-stemmed before being macerated for three weeks. Spontaneous fermentation takes place for three weeks in plastic lagar and stainless steel with no temperature control. Aged in six months in 600L casks and cement. Unfined and unfiltered.