Filipa Pato Fortificado Espirito de Baga

After harvesting, the Baga grapes are placed in a wide wooden lagar, a traditional method dating back to Roman times. We crush the grapes with our feet, as the human foot exerts just the right amount of pressure: enough to extract the desired colour and tannin, but gentle enough not to break the bitter seeds. Once we have reached the optimum alcohol level, the wine is decanted from the skins.
To stop fermentation and retain a hint of residual sweetness, we fortify the wine with our famous Baga wine brandy. This process gives the wine its name, Espirito, or Spirit. The wine is then aged for two years in real old barrels, called pipas. In the bottle it can age gracefully for 15 years or more, developing into a delightful, slightly sweet and fragrant wine.
Espirito offers a complex blend of flavours, including blackberries, blackcurrants, cherries and raspberries, with added layers of tobacco, herbal spice and a peppery core. Its unique profile, shaped by tradition, makes it a wine to savour for years to come.