In the 1980s, Luis Pato was among the first growers to start bottling a more modern form of baga, made with shorter macerations, that demonstrated the grape’s potential for elegance. They made an impression on those who tried them. In the 1990s, Savio Soares was a server at Gotham Bar and Grill when he first tried a Bairrada from Luis Pato. “What I remember was the vibrancy of the acidity and the balance,” he said. “They reminded me of nebbiolo.”
From Maritime Bairrada in Portugal, Wines of Freshness – The New York Times
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