Winery Casa Agricola PortugalCompasso Branco
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 Compasso Branco from the Winery Casa Agricola Portugal
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Compasso Branco of Winery Casa Agricola Portugal in the region of Tejo is a .
Food and wine pairings with Compasso Branco
Pairings that work perfectly with Compasso Branco
Original food and wine pairings with Compasso Branco
The Compasso Branco of Winery Casa Agricola Portugal matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta with crispy parma ham, rabbit with hunter's sauce or bouillabaisse like in marseille.
Details and technical informations about Winery Casa Agricola Portugal's Compasso Branco.
Discover the grape variety: Montils
Crisp, neutral dry whites with a pale colour, a supple palate and high acidity, showing simple aromas of white flowers, white fruits (apple), citrus and understated neutral notes. A productive style mainly destined for Cognac distillation. A traditional component of Cognac AOC blends, contributing to the aromatic identity of Charentais brandy. Indigenous French variety of the South-West and the Charentes, a heritage grape.
Last vintages of this wine
The best vintages of Compasso Branco from Winery Casa Agricola Portugal are 0
Informations about the Winery Casa Agricola Portugal
The Winery Casa Agricola Portugal is one of of the world's great estates. It offers 26 wines for sale in the of Tejo to come and discover on site or to buy online.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
