# Dinâmica Tinto Baga (2025)

- **Producer:** Filipa Pato
- **Colour:** red
- **Type:** still
- **Grapes:** Baga
- **Region:** Bairrada, Portugal
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €19
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** strawberry, plum, blackcurrant, black pepper, herbaceous, liquorice

## About this wine

Dinâmica Tinto Baga is crafted by Filipa Pato and her husband, former Belgian sommelier champion William Wouters, in the maritime-influenced Bairrada region of Portugal. The abbreviation D.N.M.C. stands for Dinâmica (Dynamic), honoring the polycultural biodiversity of the region where vineyards share limestone midslopes with olive trees, fig trees, and pine forests. Filipa, a chemical engineering graduate and daughter of legendary winemaker Luís Pato, focuses on expressive, minimal-intervention wines that capture the pure Atlantic terroir of native Baga grapes grown around 15 kilometers from the ocean.

## Interesting facts

- The name D.N.M.C. stands for Dinâmica, celebrating Bairrada's dynamic polycultural ecosystem surrounded by forests and olive groves.
- Filipa Pato and husband William Wouters, a former Belgian sommelier champion, champion authentic wines without makeup.
- Often called a wolf in sheep's clothing, it combines Cru Beaujolais drinkability with Bairrada's age-worthy chalky tannin structure.

## Food pairing

The high natural acidity and chalky, fine-grained tannins of unoaked Baga make it an exceptional match for rich, fatty meats such as pork and duck, cutting through fat effortlessly. Its crisp Atlantic freshness also allows it to pair unexpectedly well with oily ocean fish and cured hard cheeses.

## Wine making process

Grapes are 100% hand-harvested from separate micro-plots featuring vines averaging 40 years of age on Jurassic clay-limestone soils. The fruit is entirely destemmed and each vineyard parcel is vinified separately in stainless steel tanks using native yeasts. Gentle extraction is achieved through an extended skin maceration lasting up to four weeks. The wine is aged 100% unoaked in stainless steel tanks to preserve fresh fruit and mineral characteristics, followed by two months of bottle aging prior to release. It is bottled unfined with minimal sulfur intervention.