Winery BradoAlentejo Premium Branco
White wine
This wine is a blend of 3 varietals which are the Albarino, the Alvarinho and the Verdelho.
In the mouth this white wine is a powerful.
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Alentejo Premium Branco from the Winery Brado
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alentejo Premium Branco of Winery Brado in the region of Alentejano is a powerful.
Food and wine pairings with Alentejo Premium Branco
Pairings that work perfectly with Alentejo Premium Branco
Original food and wine pairings with Alentejo Premium Branco
The Alentejo Premium Branco of Winery Brado matches generally quite well with dishes of pasta, pork or shellfish such as recipes of spaghetti with salmon, light stuffed tomatoes or parsley knives.
Details and technical informations about Winery Brado's Alentejo Premium Branco.
Discover the grape variety: Albarino
It is a Spanish variety, in Galicia to be precise, with its cradle in the Rias Baixas area, around Pontevedra and up to Orense. It would be a close relative of the Loureiro. Widely cultivated in Portugal, ... in France, it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Alentejo Premium Branco from Winery Brado are 2018, 2017, 2016, 2019 and 2014.
Informations about the Winery Brado
The Winery Brado is one of of the world's great estates. It offers 78 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Tejo">Alentejo is a well-known, highly respected wine region in eastern Portugal. This hot, Dry area covers approximately a third of the country and is best known for its red wine, the best of which are sold under the and Alentejo DOC (Denominacao de Origem Controlada) title. Wine from Alentejo is typically made from Aragonez (Tempranillo), Castelao, Trincadeira or a Rich, ripe, jammy blend of the three. Antao Vaz is the white variety of choice here, producing a good level of Acidity and tropical fruit flavors.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
