Winery CardeiraAntão Vazi - Arinto
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Antão Vazi - Arinto from the Winery Cardeira
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Antão Vazi - Arinto of Winery Cardeira in the region of Alentejano is a .
Food and wine pairings with Antão Vazi - Arinto
Pairings that work perfectly with Antão Vazi - Arinto
Original food and wine pairings with Antão Vazi - Arinto
The Antão Vazi - Arinto of Winery Cardeira matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta with scamorza and pancetta cheese, coconut from paimpol or scallops with saffron.
Details and technical informations about Winery Cardeira's Antão Vazi - Arinto.
Discover the grape variety: Floreal
A wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified), resulting from an interspecific cross between Villaris and Mtp 3159-2-12 (for the latter, one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.). Little multiplied, it is registered in the Official Catalogue of wine grape varieties list A1.
Last vintages of this wine
The best vintages of Antão Vazi - Arinto from Winery Cardeira are 2011, 0
Informations about the Winery Cardeira
The Winery Cardeira is one of of the world's greatest estates. It offers 6 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Tejo">Alentejo is a well-known, highly respected wine region in eastern Portugal. This hot, Dry area covers approximately a third of the country and is best known for its red wine, the best of which are sold under the and Alentejo DOC (Denominacao de Origem Controlada) title. Wine from Alentejo is typically made from Aragonez (Tempranillo), Castelao, Trincadeira or a Rich, ripe, jammy blend of the three. Antao Vaz is the white variety of choice here, producing a good level of Acidity and tropical fruit flavors.
The word of the wine: Physiological maturity
The stage of ripeness of the grape berry when it has reached an optimal weight and when the sugar and acidity levels have stabilized.
