Luis Pato Espumante Blanc de Blancs Indigenas NV

Luis Pato on Sparkling Wines and Native Yeasts

"Sparkling wines and native yeasts from Bairrada. Now that’s the way," says Luis Pato.

In 2022, Luis Pato emphasized his belief in using native Bairrada yeasts instead of commercial Champagne yeasts, advocating for yeasts derived directly from local vineyards to better express the terroir. As harvest season approached, he shared his plan to produce his first sparkling wines using native yeasts, sourced from vines planted in both sandy and clay-limestone soils. These minimally-intervention sparkling wines will primarily feature the Maria Gomes grape.

Luis Pato has been using native yeasts for his white wines since 2018 and insists he has always relied on vineyard-derived yeasts for his reds. Inspired by curiosity and a determination to innovate, he experimented with native yeasts for sparkling wine production in 2021 despite skepticism from experts at the University of Aveiro, who doubted these yeasts could withstand the pressure of sparkling wine fermentation. Pato’s experiment exceeded expectations.

The “Pé de Cuba” Process To harness native yeasts, Pato employs a process called "pé de cuba." This involves harvesting grapes about eight days before the main harvest to extract the must, which contains indigenous yeasts. The must is aerated to stimulate yeast multiplication, relying on natural growth rather than commercial, dry yeasts sourced from other regions. This method aligns with his commitment to low-intervention winemaking.

Upcoming Sparkling Wines In 2022, Pato created two limited editions of sparkling wines (1,000 bottles each) made from Maria Gomes grapes and native yeasts. These wines required about three months for fermentation and were released in 2023. However, they will not carry the DOC Bairrada label due to the region’s requirement for a nine-month aging period post-bottling.

A Natural Winemaking Philosophy Pato’s use of pé de cuba began in 2018 with a white wine dedicated to his granddaughter, Rita. This Cerceal-based wine was made without added sulfites, acids, or filtration—Pato’s interpretation of a natural wine, crafted solely with yeasts from the vineyard. Though still unreleased, it represents his vision for minimal-intervention winemaking.

Conclusion Luis Pato, a celebrated innovator in Bairrada winemaking, continues to push boundaries with his native yeast-driven sparkling wines, emphasizing terroir expression and low-intervention methods. These efforts showcase his dedication to authenticity and experimentation.