Winery MessalaAlvarinho Espumante
wine
This wine generally goes well with
The Alvarinho Espumante of the Winery Messala is in the top 0 of wines of Monção e Melgaço.
Details and technical informations about Winery Messala's Alvarinho Espumante.
Discover the grape variety: Grand noir de la C
A cross between petit Bouschet and aramon obtained by Henri Bouschet in 1855. It should be noted that this grape variety is very similar to the piquepoul-bouschet (a cross between the piquepoul gris and the petit Bouschet) with which it should not be confused. Grand Noir de la Calmette is in the process of disappearing, and is still found only in the form of isolated strains in old vines in the south and southwest of France. - Synonymy: gros noir, sousao do Oeste, sumo tinto (all the synonyms of the grape varieties, click here!)
Informations about the Winery Messala
The Winery Messala is one of of the world's greatest estates. It offers 4 wines for sale in the of Monção e Melgaço to come and discover on site or to buy online.
The wine region of Monção e Melgaço
The wine region of Monção e Melgaço is located in the region of Vinho Verde of Minho of Portugal. Wineries and vineyards like the Domaine Anselmo Mendes or the Domaine Quinta da Pedra produce mainly wines white, sparkling and red. The most planted grape varieties in the region of Monção e Melgaço are Alvarinho, Loureiro and Albarino, they are then used in wines in blends or as a single variety. On the nose of Monção e Melgaço often reveals types of flavors of green apple, yeast or slate and sometimes also flavors of balsamic, yellow plum or acacia.
The wine region of Minho
Minho is Portugal's Northernmost wine region. It is known for one wine style above all others: crisp, light, white Vinho Verde, whose DOC zone covers the same territory. The Minho name is used for the area's Vinho Regional designation (similar to the French IGP). The latter's looser production laws allow more diversity in the average winery's portfolio, including red and rosé wines.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
