Winery Abreu GarciaGeo Branco
Sparkling wine
In the mouth this sparkling wine is a with a nice freshness.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
The Geo Branco of the Winery Abreu Garcia is in the top 90 of wines of Santa Catarina.
Taste structure of the Geo Branco from the Winery Abreu Garcia
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Geo Branco of Winery Abreu Garcia in the region of Santa Catarina is a with a nice freshness.
Food and wine pairings with Geo Branco
Pairings that work perfectly with Geo Branco
Original food and wine pairings with Geo Branco
The Geo Branco of Winery Abreu Garcia matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of potjevleesch, salmon lasagna or raoul's bouillabaisse.
Details and technical informations about Winery Abreu Garcia's Geo Branco.
Discover the grape variety: Mornen
Mornen noir is a grape variety that originated in France (Rhone Valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches and medium sized grapes. Mornen noir is found in the vineyards of the South West.
Last vintages of this wine
The best vintages of Geo Branco from Winery Abreu Garcia are 2014, 2017, 2008, 0 and 2015.
Informations about the Winery Abreu Garcia
The Winery Abreu Garcia is one of of the world's greatest estates. It offers 15 wines for sale in the of Santa Catarina to come and discover on site or to buy online.
The wine region of Santa Catarina
Santa Catarina is a state in the far South of Brazil. Quality wine production is still in its early stages, but is likely to develop rapidly as the industry develops country wide. To date, Santa Catarina's production is a mix of red, white and Sparkling wines. It Lies immediately North of the country's southernmost state (and most prolific wine region), Rio Grande do Sul.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
