Panasqueira is just north of Ois do Barrio, on a gentle, south facing hillside of clay and limestone. The sloped, and thus better draining soils, create a wine of more angular structure and slightly higher toned fruit. The vines were mostly re-planted around 1980 (although many older vines are still kicking around).

The Barossa vineyard is south east of the rest of Pato’s holdings, where the soil has a higher concentration of clay. The vineyard is quite isolated, surrounded by a pine and eucalyptus forest, and the wine indeed often has an inflection of mint and eucalyptus which adds a sense of delightful freshness. The vines of Barossa are over 100 years old, yet they generally produce one of Pato’s more approachable wines in its youth, with slightly softer tannins and a more generous core of fruit. The wine can nevertheless age 20+ years very consistently, given the sense of concentration and balance of the old vine fruit.

The Barrio Vineyard is in the heart of Ois do Barrio. Until 2004 it was the oldest vineyard on the property (80-100 years old), planted in the traditional way of irregular rows of bush vines on very chalky soils. Before the replant this vineyard typically displayed the most angular texture, and a savory, meaty, mineral intensity.

In the heart of Ois do Barrio, it is the only vineyard that Luis Pato farms that is not planted to any Baga. Instead, the vineyard is planted mostly to the white grape Bical, as well as a small amount of Touriga Nacional. Very chalky, alkaline, soils produce wines of mineraly purity and incisive acidity.

Quinta do Ribeirinho is the ancestral home of the Pato family, and today the wines produced here are the most evocative of both the history and future of winemaking in Bairrada. The vineyard is further west, where the soils are taken over by the coastline and become much more sandy. The vineyard is planted to white grapes such as Bical, Cercial, and Maria Gomes, and Sercialinho (a very rare cross between Madeira Sercial and Alvarinho), as well as some Baga planted on its own native rootstock. The sandy soils delay ripening, generally producing wines of low alcohol and an incredible concentration of acidity and savory herbal and meaty tones.