Winery Monte da CastelejaOrganic Branco
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Organic Branco from the Winery Monte da Casteleja
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Organic Branco of Winery Monte da Casteleja in the region of Algarve is a .
Food and wine pairings with Organic Branco
Pairings that work perfectly with Organic Branco
Original food and wine pairings with Organic Branco
The Organic Branco of Winery Monte da Casteleja matches generally quite well with dishes of pasta, pork or shellfish such as recipes of smoked salmon pasta gratin, english breakfast or mie goreng.
Details and technical informations about Winery Monte da Casteleja's Organic Branco.
Discover the grape variety: Arruffiac
An old grape variety from the Adour valley, registered in the Official Catalogue of wine grape varieties, list A1. It should not be confused with the raffiat de Moncade, which originated in the same region and is also white.
Informations about the Winery Monte da Casteleja
The Winery Monte da Casteleja is one of of the world's greatest estates. It offers 7 wines for sale in the of Algarve to come and discover on site or to buy online.
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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
