Winery Porto Mouro - Branco Suave

Winery Porto MouroBranco Suave

The Branco Suave of Winery Porto Mouro is a white wine from the region of Sao Paulo.
This wine generally goes well with

Details and technical informations about Winery Porto Mouro's Branco Suave.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
10.5°
Allergens
Contains sulfites

Discover the grape variety: St. Laurent

Structured and elegant reds with a deep ruby colour, soft to firm tannins and silky palate, with signature aromas of red fruit (cherry, raspberry), morello cherry (hallmark), sweet spices, undergrowth and floral notes reminiscent of Pinot Noir. Fine ageing potential. Star of the great reds of the Austrian Burgenland, also grown in the Czech Republic. The German synonym for Saint Laurent, an indigenous Austrian black variety genetically related to Pinot Noir.

Informations about the Winery Porto Mouro

The winery offers 4 different wines.
Its wines get an average rating of 2.6.
It is in the top 3 of the best estates in the region
It is located in Sao Paulo

The Winery Porto Mouro is one of of the world's greatest estates. It offers 4 wines for sale in the of Sao Paulo to come and discover on site or to buy online.

Top wine Sao Paulo
In the top 4500 of of Brazil wines
In the top 250 of of Sao Paulo wines
In the top 200000 of white wines
In the top 600000 wines of the world

The wine region of Sao Paulo

Wine state of south-east Brazil, with its heart at São Roque ("Terra do Vinho") founded by Italian and Portuguese immigrants in the 18th c. Traditional-method sparkling as stars: fresh, lively bubblies with notes of green apple, citrus, white flowers and brioche, a fine bubble. Supple reds blending Bonarda, Barbera and fleshy Tannat, round tannins. Perfumed Muscat sweet wines (orange blossom, honey).

The word of the wine: Effervescent

Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.

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