Winery Bianco - Bordô

Winery BiancoBordô

4.0
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Bordô of Winery Bianco is a red wine from the region of Santa Catarina.
This wine generally goes well with

Details and technical informations about Winery Bianco's Bordô.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
10.5°
Allergens
Contains sulfites

Discover the grape variety: Tinta Barroca

Most certainly Portuguese, more precisely in the Douro region where it is very present. It can be found in Spain, Portugal, South Africa, ... almost unknown in France, registered in the Official Catalogue of A2 list varieties.

Last vintages of this wine

Bordô - 0
In the top 100 of of Santa Catarina wines
Average rating: 411110

The best vintages of Bordô from Winery Bianco are 0

Informations about the Winery Bianco

The winery offers 4 different wines.
Its wines get an average rating of 3.7.
It is in the top 3 of the best estates in the region
It is located in Santa Catarina
Find the Winery Bianco on Facebook

The Winery Bianco is one of of the world's greatest estates. It offers 1 wines for sale in the of Santa Catarina to come and discover on site or to buy online.

Top wine Santa Catarina
In the top 4500 of of Brazil wines
In the top 400 of of Santa Catarina wines
In the top 300000 of red wines
In the top 550000 wines of the world

The wine region of Santa Catarina

Santa Catarina is a state in the far South of Brazil. Quality wine production is still in its early stages, but is likely to develop rapidly as the industry develops country wide. To date, Santa Catarina's production is a mix of red, white and Sparkling wines. It Lies immediately North of the country's southernmost state (and most prolific wine region), Rio Grande do Sul.

The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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