Winery Herdade do SobrosoRio dos Patos Selection Branco
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
The Rio dos Patos Selection Branco of the Winery Herdade do Sobroso is in the top 20 of wines of Alentejano.
Taste structure of the Rio dos Patos Selection Branco from the Winery Herdade do Sobroso
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rio dos Patos Selection Branco of Winery Herdade do Sobroso in the region of Alentejano is a .
Food and wine pairings with Rio dos Patos Selection Branco
Pairings that work perfectly with Rio dos Patos Selection Branco
Original food and wine pairings with Rio dos Patos Selection Branco
The Rio dos Patos Selection Branco of Winery Herdade do Sobroso matches generally quite well with dishes of pasta, pork or shellfish such as recipes of makroud, zucchini lasagna or pageot.
Details and technical informations about Winery Herdade do Sobroso's Rio dos Patos Selection Branco.
Discover the grape variety: Ferradou
Ferradou noir is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Ferradou noir can be found in the vineyards of the South West.
Last vintages of this wine
The best vintages of Rio dos Patos Selection Branco from Winery Herdade do Sobroso are 2018, 2019, 2016, 2015 and 0.
Informations about the Winery Herdade do Sobroso
The Winery Herdade do Sobroso is one of of the world's great estates. It offers 23 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: 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.
