Winery FinisterraWhite
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 White from the Winery Finisterra
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the White of Winery Finisterra in the region of Alentejano is a .
Food and wine pairings with White
Pairings that work perfectly with White
Original food and wine pairings with White
The White of Winery Finisterra matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta with walnuts and treviso red salad, currywurst or calamari with chorizo.
Details and technical informations about Winery Finisterra's White.
Discover the grape variety: Minella Bianca
Lively and aromatic dry whites with a pale golden colour, supple palate and preserved acidity, with signature aromas of citrus (lemon), white flowers (acacia), white stone fruit (pear) and saline marine notes. A confidential island profile. Preserved for its heritage value, it produces artisanal local cuvées studied for their genetic interest. An indigenous Italian white variety from Sicily, grown in confidential quantities among rare Sicilian autochthonous varieties.
Last vintages of this wine
The best vintages of White from Winery Finisterra are 0
Informations about the Winery Finisterra
The Winery Finisterra is one of of the world's greatest estates. It offers 6 wines for sale in the of Alentejano to come and discover on site or to buy online.
The wine region of Alentejano
Star of southern Portugal's great reds, sunny and opulent wines. Typical blends: round fruity Aragonez (Tempranillo), spicy Trincadeira, Touriga Nacional (black fruits, violet), deep teinturier Alicante Bouschet, juicy Castelão. Fleshy reds with notes of plum, black cherry, cocoa and sweet spices, melted tannins. Ample fresh Antão Vaz and Arinto whites.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
