Winery Monte da RaposinhaNós Branco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Nós Branco from the Winery Monte da Raposinha
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nós Branco of Winery Monte da Raposinha in the region of Alentejano is a powerful.
Food and wine pairings with Nós Branco
Pairings that work perfectly with Nós Branco
Original food and wine pairings with Nós Branco
The Nós Branco of Winery Monte da Raposinha matches generally quite well with dishes of pasta, pork or shellfish such as recipes of meat lasagna, andouillette with mustard sauce or shrimp with curry express.
Details and technical informations about Winery Monte da Raposinha's Nós Branco.
Discover the grape variety: Thompson seedless
Most certainly finding its first origins in Persia, today Iran. It is registered in the Official Catalogue of table grape varieties list A1. Note that the variety gora chirine, also finding its first origins in Iran (Azerbaijan), is a mutation of the Sultanine, its berries of white or pink color being slightly larger.
Informations about the Winery Monte da Raposinha
The Winery Monte da Raposinha is one of of the world's greatest estates. It offers 10 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
