Winery CartuxaVinea Branco
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
The Vinea Branco of the Winery Cartuxa is in the top 70 of wines of Alentejano.
Taste structure of the Vinea Branco from the Winery Cartuxa
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vinea Branco of Winery Cartuxa in the region of Alentejano is a .
Food and wine pairings with Vinea Branco
Pairings that work perfectly with Vinea Branco
Original food and wine pairings with Vinea Branco
The Vinea Branco of Winery Cartuxa matches generally quite well with dishes of pasta, pork or shellfish such as recipes of shrimp marinade, sauté of veal with olives (corsica) or mi sao.
Details and technical informations about Winery Cartuxa's Vinea Branco.
Discover the grape variety: Petit Manseng
Exceptional sweet wines obtained by on-vine drying, with an unctuous mouth balanced by cutting acidity, featuring intense aromas of candied pineapple, mango, candied citrus, dried apricot, honey, dried fruits and sweet spice notes. Very high ageing potential. Star of Jurançon moelleux AOC and Pacherenc du Vic-Bilh AOC, also made as ambitious dry wines. Very late-ripening native grape of Béarn (South-West France).
Last vintages of this wine
The best vintages of Vinea Branco from Winery Cartuxa are 2019, 2018, 2017, 2016 and 0.
Informations about the Winery Cartuxa
The Winery Cartuxa is one of of the world's great estates. It offers 33 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Star of southern Portugal's great reds, sunny and opulent wines. Typical blends: round fruity Aragonez (Tempranillo), spicy Trincadeira, Touriga Nacional (black fruits, violet), deep teinturier Alicante Bouschet, juicy Castelão. Fleshy reds with notes of plum, black cherry, cocoa and sweet spices, melted tannins. Ample fresh Antão Vaz and Arinto whites.
The word of the wine: Acidic (flavor)
Acidity is present in all wines, and is essential in white wines. It is due to the presence of different organic acids in the wine, and is expressed in the mouth by a sensation of freshness combined with other elements, such as minerality or a note of bitterness. Moderately present, it brings relief and vivacity to the wine.
