Winery Nunes BarataVinhas de Cabeção Reserva Branco
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Vinhas de Cabeção Reserva Branco from the Winery Nunes Barata
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vinhas de Cabeção Reserva Branco of Winery Nunes Barata in the region of Alentejano is a with a nice freshness.
Food and wine pairings with Vinhas de Cabeção Reserva Branco
Pairings that work perfectly with Vinhas de Cabeção Reserva Branco
Original food and wine pairings with Vinhas de Cabeção Reserva Branco
The Vinhas de Cabeção Reserva Branco of Winery Nunes Barata matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta with vegetables, roast pork with prunes or scallop mousse.
Details and technical informations about Winery Nunes Barata's Vinhas de Cabeção Reserva Branco.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Informations about the Winery Nunes Barata
The Winery Nunes Barata is one of of the world's great 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
Star of southern Portugal's great reds, sunny and opulent wines. Typical blends: round fruity Aragonez (Tempranillo), spicy Trincadeira, Touriga Nacional (black fruits, violet), deep teinturier Alicante Bouschet, juicy Castelão. Fleshy reds with notes of plum, black cherry, cocoa and sweet spices, melted tannins. Ample fresh Antão Vaz and Arinto whites.
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.
