Winery Assis LoboLobo Branco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Lobo Branco from the Winery Assis Lobo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lobo Branco of Winery Assis Lobo in the region of Península de Setúbal is a powerful.
Food and wine pairings with Lobo Branco
Pairings that work perfectly with Lobo Branco
Original food and wine pairings with Lobo Branco
The Lobo Branco of Winery Assis Lobo matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta with auvergne blue cheese, savoyard pizza (cream base) or spanish paella.
Details and technical informations about Winery Assis Lobo's Lobo Branco.
Discover the grape variety: Camaraou
It has been cultivated for a long time in Bearn and in the Jurançonnais. Today, it is very little multiplied and therefore in danger of disappearing. Published genetic analyses have made it possible to discover that it is related to one or more grape varieties, including Savagnin. For more information, click here!
Last vintages of this wine
The best vintages of Lobo Branco from Winery Assis Lobo are 0
Informations about the Winery Assis Lobo
The Winery Assis Lobo is one of of the world's greatest estates. It offers 17 wines for sale in the of Península de Setúbal to come and discover on site or to buy online.
The wine region of Península de Setúbal
Setúbal Peninsula (also known as Península de Setúbal) is the Portuguese wine region immediately southeast of Lisbon, across the Tejo estuary. The Terroir in the area ranges from sandy coastal plains to the craggy, limestone-rich Serra Arribida hills. The area is known for its Dry red wines made from Castelão, and for its fortified wines and Sweet Moscatel de Setúbal. The wines produced here are made under three titles: two DOCs, Palmela and Setúbal, and one IGP.
The word of the wine: Basic wine
Dry, still wine intended for the production of sparkling wines (champagne, crémants, etc.). The basic wines undergo a second fermentation in the bottle for the production of carbon dioxide, and therefore of bubbles.
