Winery LagonAperitivo Seco
Sweet wine
This wine generally goes well with
The Aperitivo Seco of the Winery Lagon is in the top 30 of wines of Lagoa.
Details and technical informations about Winery Lagon's Aperitivo Seco.
Discover the grape variety: César
César noir is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. César noir can be found in several vineyards: South-West, Cognac, Bordeaux, Burgundy, Beaujolais, Provence & Corsica, Savoie & Bugey, Rhone Valley.
Informations about the Winery Lagon
The Winery Lagon is one of of the world's great estates. It offers 25 wines for sale in the of Lagoa to come and discover on site or to buy online.
The wine region of Lagoa
The wine region of Lagoa is located in the region of Algarve of Portugal. Wineries and vineyards like the Domaine Lagon or the Domaine Lagon produce mainly wines red, white and sweet. The most planted grape varieties in the region of Lagoa are Touriga nacional, they are then used in wines in blends or as a single variety. On the nose of Lagoa often reveals types of flavors of black fruit, tropical or citrus fruit and sometimes also flavors of tropical fruit.
The wine region of Algarve
Algarve ('the Algarve' to most English speakers) is the southernmost wine region of Portugal, and the far southwestern corner of the Iberian Peninsula. It is more widely known for its beaches and thriving tourist industry than its wines. Although a small quantity of fresh-styled white wines are made here, the wines of the Algarve are predominantly red, and made from classic Portuguese varieties like Castelão and Touriga Nacional, as well as more international varieties like Syrah. The region's wines are produced largely by a by a small number of upscale co-operatives, although the fashion for independent producers is catching on quickly.
The word of the wine: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.
