Winery Divinis OuremAuren 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 Auren Branco from the Winery Divinis Ourem
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Auren Branco of Winery Divinis Ourem in the region of Lisboa is a .
Food and wine pairings with Auren Branco
Pairings that work perfectly with Auren Branco
Original food and wine pairings with Auren Branco
The Auren Branco of Winery Divinis Ourem matches generally quite well with dishes of pasta, pork or shellfish such as recipes of spaghetti with "favouilles" (curries), tomatoes stuffed with sausage meat or brochette of scallops and prawns.
Details and technical informations about Winery Divinis Ourem's Auren Branco.
Discover the grape variety: Amandin
Interspecific cross between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1979, registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Auren Branco from Winery Divinis Ourem are 0, 2017
Informations about the Winery Divinis Ourem
The Winery Divinis Ourem is one of of the world's great estates. It offers 21 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Lisboa (formerly Estremadura) is a prolific wine region located at the Center of Portugal's Atlantic coast. Despite being one of the country's most productive winemaking areas, its name remains relatively obscure in wine terms, as its wines have traditionally been labeled with the names of the local sub-regions, which include Alenquer, Bucelas and Colares. The region is also home to Portugal's capital, Lisbon. The region fell under the VR (Vinho Regional) classification until 2008, when the category was renamed IGP (Indicaciones Geográficas Protegidas) to bring it into line with the rest of Europe.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
