Winery Herdade Conqueiros - Branco

Winery Herdade ConqueirosBranco

The Branco of Winery Herdade Conqueiros is a wine from the region of Península de Setúbal.
This wine generally goes well with
The Branco of the Winery Herdade Conqueiros is in the top 0 of wines of Península de Setúbal.

Details and technical informations about Winery Herdade Conqueiros's Branco.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Negro Aramo

Its country of origin is Greece - it is related to the Greek xynomavro grape variety - and it has been cultivated for a long time in southern Italy, particularly in the southern region of Puglia, although it is known throughout the country. It should not be confused with aglianico, with which it has some synonyms. It should be noted that there is an early Negro Aramo clone. We can also meet the Negro Aramo in England, Australia, New Zealand, the United States (California, ...), ... in France it is almost unknown.

Informations about the Winery Herdade Conqueiros

The winery offers 3 different wines.
Its wines get an average rating of 3.2.
It is in the top 3 of the best estates in the region
It is located in Península de Setúbal

The Winery Herdade Conqueiros is one of of the world's greatest estates. It offers 2 wines for sale in the of Península de Setúbal to come and discover on site or to buy online.

Top wine Península de Setúbal
In the top 35000 of of Portugal wines
In the top 2000 of of Península de Setúbal wines
In the top 450000 of wines
In the top 1500000 wines of the world

The wine region of Península de Setúbal

Setúbal Peninsula (also known as Península de Setúbal) is the Portuguese wine region immediately southeast of Lisbon, across the Tejo estuary. The Terroir in the area ranges from sandy coastal plains to the craggy, limestone-rich Serra Arribida hills. The area is known for its Dry red wines made from Castelão, and for its fortified wines and Sweet Moscatel de Setúbal. The wines produced here are made under three titles: two DOCs, Palmela and Setúbal, and one IGP.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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