Winery Adegas Francisco FernándezLagar de Brais
White wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or cured meat.
Food and wine pairings with Lagar de Brais
Pairings that work perfectly with Lagar de Brais
Original food and wine pairings with Lagar de Brais
The Lagar de Brais of Winery Adegas Francisco Fernández matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of leeks with ham and béchamel sauce, garba ( ivory coast ) or mutton stew with potatoes and garlic.
Details and technical informations about Winery Adegas Francisco Fernández's Lagar de Brais.
Discover the grape variety: Seibel 6468
Simple, lively whites with a pale golden robe, an airy palate with preserved acidity, and undemonstrative aromas of citrus and white flowers. Productive and disease-resistant. Now marginal, surviving in a few heritage plots in France, it belongs to the old hybrids preserved in variety collections for their genetic and historical interest. A French white hybrid grape bred by Albert Seibel in the early 20th century.
Last vintages of this wine
The best vintages of Lagar de Brais from Winery Adegas Francisco Fernández are 2013, 2014, 2018, 2017 and 0.
Informations about the Winery Adegas Francisco Fernández
The Winery Adegas Francisco Fernández is one of of the world's greatest estates. It offers 3 wines for sale in the of Ribeiro to come and discover on site or to buy online.
The wine region of Ribeiro
Ancestral Galician DO of north-west Spain, humid oceanic climate and granite soils (~2,500 ha). Mostly lively and elegant whites. Native Treixadura signature with signature notes of white apple, pear, white flowers, citrus, fresh herbs and a mineral touch, fruity and long palate. Often blended with taut Godello, saline Albariño, floral Loureira, Torrontés.
The wine region of Galice
Oceanic northwest Spain, cradle of the great Iberian whites. Signature Albarino of Rias Baixas: lively, saline whites with signature notes of citrus, white peach, white flowers, fresh almond and iodine minerality, a taut palate — a perfect match for Atlantic seafood. Also premium Godello (pear, citrus, butter), aromatic Treixadura. Supple Mencia reds (raspberry, herbs, graphite).
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
