Winery Beira SerraBranco
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Branco from the Winery Beira Serra
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Branco of Winery Beira Serra in the region of Beiras is a with a nice freshness.
Food and wine pairings with Branco
Pairings that work perfectly with Branco
Original food and wine pairings with Branco
The Branco of Winery Beira Serra matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of scallops with cream, bacon-gruyere-tomato cake or sole fillets with butter.
Details and technical informations about Winery Beira Serra's Branco.
Discover the grape variety: Cabernet-Mitos
An intraspecific cross between Cabernet Sauvignon and Dyer du Cher obtained in 1970 in Weinsberg, Germany. It can be found in Germany, Switzerland, etc. and is virtually unknown in France.
Last vintages of this wine
The best vintages of Branco from Winery Beira Serra are 2014, 0
Informations about the Winery Beira Serra
The Winery Beira Serra is one of of the world's greatest estates. It offers 30 wines for sale in the of Beiras to come and discover on site or to buy online.
The wine region of Beiras
Beiras (Beira) is a traditional administrative region in the northern half of Portugal. It is also the name of the IGP, or Indicacoes Geograficas Protegidas, wine classification (formerly known as Vinho Regional) which covers the region as a whole. A wide range of wines are made in Beiras – red wines from the region are typically Rich, deeply colored wines made from Baga, Castelão, Rufete (Tinto Pinheira), Merlot, Cabernet Sauvignon, Syrah and Touriga Nacional, and are sometimes fortified to emulate their more famous Oporto cousins. Whites are most often based on Fernão Pires and Bical, the latter being a small-berried variety with the affectionate nickname Borrado das Moscaos ('fly droppings').
The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
