
Winery Adega AlmeirimA.C.A Fernão Pires Branco
This wine generally goes well with
The A.C.A Fernão Pires Branco of the Winery Adega Almeirim is in the top 0 of wines of Ribatejo.

Details and technical informations about Winery Adega Almeirim's A.C.A Fernão Pires Branco.
Discover the grape variety: Florental
Simple, colourful fruity reds with a dark ruby hue, lightly marked to firm tannins and a straightforward palate; signature aromas of red fruits (cherry, raspberry), gentle spices and herbaceous notes. Modern, productive profile. Grown in small quantities in France and Belgium, used in organic and sustainable vineyards, part of the new generation of disease-resistant varieties. French black hybrid developed in the 20th century.
Last vintages of this wine
The best vintages of A.C.A Fernão Pires Branco from Winery Adega Almeirim are 0
Informations about the Winery Adega Almeirim
The Winery Adega Almeirim is one of of the world's greatest estates. It offers 16 wines for sale in the of Ribatejo to come and discover on site or to buy online.
The wine region of Ribatejo
Wine region of central-western Portugal on the banks of the Tagus (renamed Tejo), ~10% of national production. Fernão Pires signature in white: aromatic and accessible with signature notes of peach, citrus, white flowers, Mediterranean herbs and a honeyed touch, round and fruity palate — the must-have. Reds Tinta Roriz (Tempranillo) supple, fruity Castelão, spicy Trincadeira, dense Touriga Nacional (blackberry, violet). Everyday wines at gentle prices.
The wine region of Tejo
West-central Portuguese region along the Tagus, formerly Ribatejo, 17,000 ha. Supple, fruity reds with signature notes of plum, cherry, Mediterranean herbs and sweet spices, round tannins and a generous palate - fleshy everyday wines. Flagship Castelão (blackberry, tobacco), concentrated Trincadeira, perfumed Touriga Nacional (violet, black fruits), spicy Tinta Roriz. Whites: floral Fernão Pires and lively citrusy Arinto.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.









