Winery Batista's - Pitada Verde - Branco

Winery Batista's - Pitada VerdeBranco

The Branco of Winery Batista's - Pitada Verde is a wine from the region of Tejo.
This wine generally goes well with
The Branco of the Winery Batista's - Pitada Verde is in the top 0 of wines of Tejo.

Details and technical informations about Winery Batista's - Pitada Verde's Branco.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Çal Karası

Light reds with a clear ruby robe, smooth tannins and a vivid palate with bright acidity, showing signature aromas of red fruits (cherry, pomegranate), mild spices and floral notes. Also vinified as bright, refreshing rosés. Star of the Denizli region in western Anatolia, one of the great ambassadors of the Turkish variety revival. Turkish autochtone black variety.

Informations about the Winery Batista's - Pitada Verde

The winery offers 7 different wines.
Its wines get an average rating of 4.
It is in the top 10 of the best estates in the region
It is located in Tejo
Find the Winery Batista's - Pitada Verde on Facebook

The Winery Batista's - Pitada Verde is one of of the world's greatest estates. It offers 7 wines for sale in the of Tejo to come and discover on site or to buy online.

Top wine Tejo
In the top 30000 of of Portugal wines
In the top 1500 of of Tejo wines
In the top 300000 of wines
In the top 900000 wines of the world

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: Terroir

Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.

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