Filipa Pato 3B Blanc de Blancs Brut Nature

Filipa Pato 3B Blanc de Blancs Brut Nature is a vibrant Portuguese sparkling wine that distills the Atlantic character of Aveiro into a crisp, bone-dry expression. Crafted from native white grapes Bical, Maria Gomes and Cercial, it offers precision, freshness and a fine, elegant mousse with no added dosage. This cuvée showcases how the coastal vineyards of central Portugal can rival classic sparkling regions, while staying firmly rooted in their own traditions and grape varieties.

Tasting Notes
In the glass, 3B Blanc de Blancs shines a pale straw to light lemon color, with a persistent stream of fine bubbles that form a delicate mousse. The nose is fresh and saline-driven, with aromas of green apple, lemon zest and white flowers layered over notes of fresh bread dough, chalk and a subtle sea breeze. On the palate, the wine is bone-dry and razor-clean, with zesty acidity and a light, graceful body that keeps it intensely refreshing. Flavors of crisp orchard fruit, citrus peel and green almond mingle with a touch of brioche and a distinct mineral edge, giving the wine both energy and complexity. The Brut Nature style (zero dosage) lets the taut structure and Atlantic salinity take center stage, finishing long, precise and mouthwatering. Enjoy it now for its pure, youthful vibrancy; over the next 2–4 years it will gain a bit more creaminess and complexity from continued bottle age while retaining its lively core.

Production
Sourced from vineyards near Aveiro, close to Portugal’s Atlantic coast, the grapes benefit from cooling ocean breezes, limestone- and clay-influenced soils and a moderate climate that preserves acidity and aromatic finesse. Bical, Maria Gomes and Cercial are harvested relatively early to capture freshness and low potential alcohol, with careful hand selection to ensure only healthy, perfectly ripe bunches make it into the press. Fermentation typically takes place in stainless steel to emphasize purity of fruit, followed by a traditional second fermentation in bottle, where the wine rests on its lees to build texture and fine bubbles. As a Brut Nature, no dosage is added at disgorgement, allowing the terroir-driven acidity and mineral profile to remain completely unmasked.

Food & Serving
This is a natural partner for seafood: oysters, clams, shrimp, grilled sardines and simply prepared white fish all shine alongside its bright acidity and saline finish. It also works beautifully with sushi and sashimi, light tempura dishes, fresh goat cheese, citrusy salads and delicately spiced tapas. Serve well chilled at around 8–10°C (46–50°F) to highlight its precision and aromatic lift. Extended decanting is not necessary, but pouring it into a slightly larger white wine glass rather than a narrow flute will allow the aromas and texture to open up nicely in the glass.

Producer
Filipa Pato & William Wouters is one of Portugal’s most exciting partnerships, uniting the deep local roots of Filipa—daughter of Bairrada pioneer Luís Pato—with the international palate of Belgian sommelier and restaurateur William Wouters. Working primarily in the Bairrada/Aveiro area, they focus on indigenous grapes and minimal-intervention winemaking, often summed up in their motto: “authentic wines without make-up.” Their sparkling wines, in particular, have helped redefine the potential of the region, showing that Bairrada’s cool climate and limestone-rich soils are ideal for elegant, terroir-driven bubbles. With organic and increasingly biodynamic practices, and a strong commitment to local varieties like Bical, Cercial and Baga, the estate has earned a reputation as a benchmark for modern, high-quality Portuguese wine on the international stage.