Winery Casa Ermelinda FreitasRosário 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 Rosário Branco from the Winery Casa Ermelinda Freitas
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosário Branco of Winery Casa Ermelinda Freitas in the region of Península de Setúbal is a .
Food and wine pairings with Rosário Branco
Pairings that work perfectly with Rosário Branco
Original food and wine pairings with Rosário Branco
The Rosário Branco of Winery Casa Ermelinda Freitas matches generally quite well with dishes of pasta, pork or shellfish such as recipes of spaghetti with squid ink (italy), stuffed mushrooms or flying with the wind of the seas.
Details and technical informations about Winery Casa Ermelinda Freitas's Rosário Branco.
Discover the grape variety: Fernao Pires
In Portugal, it is one of the most planted white grape varieties, and we have found it to be very similar to the torrontés grown in Spain (Galicia). It can be found in Australia and South Africa, but is almost unknown in France.
Last vintages of this wine
The best vintages of Rosário Branco from Winery Casa Ermelinda Freitas are 2018, 2017, 2015, 0 and 2019.
Informations about the Winery Casa Ermelinda Freitas
The Winery Casa Ermelinda Freitas is one of of the world's great estates. It offers 106 wines for sale in the of Península de Setúbal to come and discover on site or to buy online.
The wine region of Península de Setúbal
Setúbal Peninsula (also known as Península de Setúbal) is the Portuguese wine region immediately southeast of Lisbon, across the Tejo estuary. The Terroir in the area ranges from sandy coastal plains to the craggy, limestone-rich Serra Arribida hills. The area is known for its Dry red wines made from Castelão, and for its fortified wines and Sweet Moscatel de Setúbal. The wines produced here are made under three titles: two DOCs, Palmela and Setúbal, and one IGP.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
