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100% Espadín Cooked for 3 days in an oak-fired conical stone oven
industrial Cape Town neighborhood where Duncan Savage built his cellar
Delicate balsamic vanilla notes from the American white oak compliment the full-bodied aroma
went to the Loire
jungle pepper
Filipa Pato DNMC Dinamica Branco 2024 core-no-restrictions 100% Espadín Cooked for 3Bairrada sits about ten miles from the Atlantic, which means cold ocean wind and chalky limestone the combination that gives its white wines genuine nerve. Filipa Pato grew up in the middle of it and has built her own reputation there, working native grapes with organic and biodynamic farming and a deliberately hands off cellar. DNMC is her Atlantic calling card: mostly Bical with a good chunk of Arinto, whole bunch pressed, fermented with wild yeasts
