# 3B Sparkling Rosé Extra Brut Baga & Bical (NV)

- **Producer:** Filipa Pato & William Wouters
- **Colour:** rosé
- **Type:** sparkling
- **Grapes:** Baga, Bical
- **Region:** Bairrada, Portugal
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €17
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 6–10 °C
- **Aromas & flavours:** strawberry, raspberry, cherry, rose, lemon, herbaceous, brioche, toast

## About this wine

Filipa Pato is a 5th-generation winemaker from Bairrada who, together with her husband, chef and master sommelier William Wouters, produces estate-grown wines centered on native Portuguese grapes. The estate relies on biodynamic practices and minimal intervention in Óis do Bairro, where Jurassic clay-limestone soils and cool Atlantic breezes yield naturally high-acid grapes. The name '3B' refers to the core trio behind the wine's identity: the Bairrada region, alongside the red grape Baga and white grape Bical.

## Interesting facts

- The name '3B' represents the Bairrada region and its native grape varieties, Baga and Bical.
- Filipa Pato was named Portuguese Winemaker of the Year 2020 by Revista de Vinhos, the first female winemaker to earn the award in 30 years.
- This cuvée uniquely co-ferments dark-skinned red Baga with aromatic white Bical to achieve balance without dosage.

## Food pairing

The wine's bright Atlantic acidity and vibrant effervescence cut through rich fats and crispy skins, making it a classic match for traditional roast suckling pig or fried snacks. Its bone-dry profile and chalky salinity also complement fresh raw seafood and shellfish without masking their natural sweetness.

## Wine making process

Crafted using the Traditional Method from organically and biodynamically farmed vines. The red Baga and white Bical grapes are harvested early by hand to protect natural acidity. Following gentle pressing, spontaneous fermentation takes place with native yeasts in stainless steel tanks. The base wine is bottled unfined and unfiltered for secondary fermentation, aging on its lees for approximately nine months before disgorgement. The wine receives zero dosage (Brut Nature / Extra Brut) and very minimal sulfur additions.