Winery C.C.V.PVasco's 10 Ans Vinho do Porto
wine
This wine generally goes well with
The Vasco's 10 Ans Vinho do Porto of the Winery C.C.V.P is in the top 0 of wines of Porto.
Details and technical informations about Winery C.C.V.P's Vasco's 10 Ans Vinho do Porto.
Discover the grape variety: Schoenburger
This variety is the result of an intraspecific cross between Pinot Noir and Pirovano 1 (Chasselas rose x Hamburg Muscat), obtained in 1939 by Heinrich Birk at the Geinsenheim Research Station (Germany). It can be found not only in Germany but also in Great Britain, Belgium, Italy, the Czech Republic, Brazil, South Africa, Australia, the United States, Canada, etc. In France, it is almost unknown.
Informations about the Winery C.C.V.P
The Winery C.C.V.P is one of of the world's greatest estates. It offers 6 wines for sale in the of Porto to come and discover on site or to buy online.
The wine region of Porto
The wine region of Porto is located in the region of Duriense of Portugal. We currently count 312 estates and châteaux in the of Porto, producing 2132 different wines in conventional, organic and biodynamic agriculture. The wines of Porto go well with generally quite well with dishes .
The wine region of Duriense
Duriense is a Portuguese wine region covering the same area as the Douro DOC and the Port wine region. In difference from Douro DOC, Duriense VR is a designation at the lower Vinho Regional (VR) level, which corresponds to table wines with a geographical indication under European Union wine regulations, similar to a French vin de pays region. Thus, it is the simpler or less typical wines of the Douro region that are sold using a Duriense VR label. Before the creation of a separate Duriense VR, the Douro vineyards were Part of the former Transmontano/tras-os-montes">Trás-os-Montes VR, which is now called Transmontano VR and no longer includes the Douro vineyards.
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.
