Far from the media spotlight, however, a reference in Bairrada and his wines are regularly present in the glasses and on the tables of the most attentive oenophiles.
Ataíde Semedo is a charismatic Bairrada producer. He entered the wine world in 1978 in a Bairrada company with which he had family connections. He divided his work between the commercial and oenological areas.
Gentle pressing of the grapes. Vinification in stainless steel vats at a temperature of 17/18ºC. Stocking, preparation and extraction of the base wine in Spring 2018 (end of March) with 2nd fermentation in bottle at a temperature of 15/16ºC for 45/60 days. Internship in basement 15 months.