Winery Divinis Ourem - Casal Frades Branco

Winery Divinis OuremCasal Frades Branco

The Casal Frades Branco of Winery Divinis Ourem is a wine from the region of Lisboa.
This wine generally goes well with
The Casal Frades Branco of the Winery Divinis Ourem is in the top 0 of wines of Lisboa.

Details and technical informations about Winery Divinis Ourem's Casal Frades Branco.

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

Discover the grape variety: Savatiano

Simple, fresh dry whites with a pale robe, supple palate and moderate acidity, showing discreet aromas of citrus, apple, white flowers, aromatic herbs and sunny notes. Drought-resistant Attica variety, traditionally used in Retsina (pine-resin wine) and modern dry whites revisited by contemporary producers in Markopoulo and Spata. Autochthonous Greek variety from Attica, the most planted in Greece.

Informations about the Winery Divinis Ourem

The winery offers 22 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 Lisboa

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.

Top wine Lisboa
In the top 35000 of of Portugal wines
In the top 3000 of of Lisboa wines
In the top 400000 of wines
In the top 1500000 wines of the world

The wine region of Lisboa

Vast coastal IGP north of Lisbon, Portugal's largest producer by volume. Accessible, sun-filled reds: fruity, spicy Castelão, dense Touriga Nacional (black fruit, violet), fleshy Trincadeira, deep Alicante Bouschet. Fresh, mineral whites: straight, lemony Arinto (star of Bucelas), aromatic Fernão Pires, round Vital and Malvasia. Structured reds from Alenquer, sparkling at Óbidos.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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