Winery EsteioVinho Verde
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
The Vinho Verde of the Winery Esteio is in the top 50 of wines of Vinho Verde.
Taste structure of the Vinho Verde from the Winery Esteio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vinho Verde of Winery Esteio in the region of Minho is a with a nice freshness.
Food and wine pairings with Vinho Verde
Pairings that work perfectly with Vinho Verde
Original food and wine pairings with Vinho Verde
The Vinho Verde of Winery Esteio matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of shrimp and zucchini with curry and coconut milk, quiche without pastry or tapenade.
Details and technical informations about Winery Esteio's Vinho Verde.
Discover the grape variety: Cayuga
Complex interspecific cross between white seyval (5-276 Seyve-Villard) and schuyler obtained in 1945 by Robinson Willard B. and Einset John at Cornell University in Geneva (USA). It can also be found in Canada, almost unknown in France.
Last vintages of this wine
The best vintages of Vinho Verde from Winery Esteio are 2019, 2012, 2011, 0 and 1970.
Informations about the Winery Esteio
The Winery Esteio is one of of the world's greatest estates. It offers 3 wines for sale in the of Vinho Verde to come and discover on site or to buy online.
The wine region of Vinho Verde
The wine region of Vinho Verde is located in the region of Minho of Portugal. We currently count 535 estates and châteaux in the of Vinho Verde, producing 1615 different wines in conventional, organic and biodynamic agriculture. The wines of Vinho Verde go well with generally quite well with dishes .
The wine region of Minho
Minho is Portugal's Northernmost wine region. It is known for one wine style above all others: crisp, light, white Vinho Verde, whose DOC zone covers the same territory. The Minho name is used for the area's Vinho Regional designation (similar to the French IGP). The latter's looser production laws allow more diversity in the average winery's portfolio, including red and rosé wines.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
