Away from the media plateway, however, it is a reference in Bairrada and its wines are a regular presence in glasses and at the table of more attentive oenophiles.

Ataíde Semedo is a charismatic producer of Bairrada. He entered the wine world in 1978 in a neighborhood company with which he had family connections. It divided its activity by the commercial and enology areas.

Fermentation allows complete autolysis of the yeasts. During the next two years, the bottles undergo a batonnage process each semester, with the aim of involving and increasing manoproteins, the result of autolysis in wine, which gives an unusual volume and persistence. Aging for 36 months in bottle before the “dégorgement”.

Mouth Tasting: It has a golden color, with aromas of toasted bread, hazelnut, saline, pineapple, baking, wet stone, biscuit and lime. Thin and persistent bubble.

It goes very well with appetizers, meats and fish.