Winery Cavipor - Caseiro Vinho de Mesa Branco

Winery CaviporCaseiro Vinho de Mesa Branco

The Caseiro Vinho de Mesa Branco of Winery Cavipor is a wine from the region of Vinho de Portugal.
This wine generally goes well with
The Caseiro Vinho de Mesa Branco of the Winery Cavipor is in the top 0 of wines of Vinho de Portugal.

Details and technical informations about Winery Cavipor's Caseiro Vinho de Mesa Branco.

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

Discover the grape variety: Hibou blanc

A very old grape variety once cultivated in Savoy, now endangered. It is not the white form of the black owl.

Informations about the Winery Cavipor

The winery offers 20 different wines.
Its wines get an average rating of 3.5.
It is in the top 15 of the best estates in the region
It is located in Vinho de Portugal

The Winery Cavipor is one of of the world's great estates. It offers 16 wines for sale in the of Vinho de Portugal to come and discover on site or to buy online.

Top wine Vinho de Portugal
In the top 35000 of of Portugal wines
In the top 8500 of of Vinho de Portugal wines
In the top 400000 of wines
In the top 1500000 wines of the world

The wine region of Vinho de Portugal

Portugal has undergone something of a wine revolution over the past two decades, modernizing its winemaking technologies, styles and attitudes. This archetypal Old World country has Long been famous for its fortified wines (Port and Madeira) and its light, tangy Vinho Verde. But it is now attracting much attention for its New wave of Rich, ripe table wines, especially the reds of the Douro Valley. Portugal's place in the wine world is arguably more about its cork production than its wine, but that largely depends on which period of history you choose.

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.

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