Winery Adega Herdade das Aldeias de JuromenhaBranco
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Branco from the Winery Adega Herdade das Aldeias de Juromenha
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Branco of Winery Adega Herdade das Aldeias de Juromenha in the region of Alentejano is a .
Food and wine pairings with Branco
Pairings that work perfectly with Branco
Original food and wine pairings with Branco
The Branco of Winery Adega Herdade das Aldeias de Juromenha matches generally quite well with dishes of pasta, pork or shellfish such as recipes of lasagne, traditional flemish carbonades or paella de marisco (seafood paella).
Details and technical informations about Winery Adega Herdade das Aldeias de Juromenha's Branco.
Discover the grape variety: Molinara
Its origin is not very precise, it has been cultivated for a very long time in northern Italy, ... in France it is almost unknown. It should not be confused with the Spanish variety molinera gorda.
Last vintages of this wine
The best vintages of Branco from Winery Adega Herdade das Aldeias de Juromenha are 2015, 0
Informations about the Winery Adega Herdade das Aldeias de Juromenha
The Winery Adega Herdade das Aldeias de Juromenha is one of of the world's great estates. It offers 23 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Tejo">Alentejo is a well-known, highly respected wine region in eastern Portugal. This hot, Dry area covers approximately a third of the country and is best known for its red wine, the best of which are sold under the and Alentejo DOC (Denominacao de Origem Controlada) title. Wine from Alentejo is typically made from Aragonez (Tempranillo), Castelao, Trincadeira or a Rich, ripe, jammy blend of the three. Antao Vaz is the white variety of choice here, producing a good level of Acidity and tropical fruit flavors.
The word of the wine: Lies
A deposit formed by dead yeast after fermentation. Some white wines are aged on their lees, which makes their aromas and structure more complex and richer.
