Winery Nunes BarataÚnico
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Único from the Winery Nunes Barata
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Único of Winery Nunes Barata in the region of Alentejano is a powerful with a nice freshness.
Food and wine pairings with Único
Pairings that work perfectly with Único
Original food and wine pairings with Único
The Único of Winery Nunes Barata matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta with asparagus and chicken, rabbit in sauce or mi sao.
Details and technical informations about Winery Nunes Barata's Único.
Discover the grape variety: De Chaunac
Interspecific crossing between 5163 Seibel (2 Gaillard x 2510 Seibel) and 793 Seibel obtained by Albert Seibel (1844-1936). De Chaunac is related to the chelois and the chancellor. It can be found in Canada, the United States, Switzerland, ... in France it was little multiplied and therefore almost endangered.
Last vintages of this wine
The best vintages of Único from Winery Nunes Barata are 0
Informations about the Winery Nunes Barata
The Winery Nunes Barata is one of of the world's greatest estates. It offers 16 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
