
Winery Mocho GalegoBranco
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Branco from the Winery Mocho Galego
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Branco of Winery Mocho Galego in the region of Alentejano is a .
Food and wine pairings with Branco
Pairings that work perfectly with Branco
Original food and wine pairings with Branco
The Branco of Winery Mocho Galego matches generally quite well with dishes of pasta, pork or shellfish such as recipes of quick salmon and zucchini lasagna, country-style snow peas or chinese fondue.
Details and technical informations about Winery Mocho Galego's Branco.
Discover the grape variety: Rondinella
Its origin is not very precise, it has been cultivated for a very long time in northern Italy, ... . It can be found in Argentina, ... in France it is almost unknown. It would have a link of relationship with the garganega, the refosco dal peduncolo rosso and the corvina.
Last vintages of this wine
The best vintages of Branco from Winery Mocho Galego are 2017, 0
Informations about the Winery Mocho Galego
The Winery Mocho Galego is one of of the world's greatest estates. It offers 6 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: Cooperative cellar
A collective production structure to which winegrowers belong in order to pool their grapes, transform them into wine and ensure its marketing.














