Winery Paço do duque - Rosé Bruto

Winery Paço do duqueRosé Bruto

The Rosé Bruto of Winery Paço do duque is a wine from the region of Vinho de Portugal.
This wine generally goes well with
The Rosé Bruto of the Winery Paço do duque is in the top 0 of wines of Vinho de Portugal.

Details and technical informations about Winery Paço do duque's Rosé Bruto.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Subéreux

An interspecific cross made by Albert Seibel (1844-1936) between 4595 Seibel and 4199 Seibel. Little cultivated, it was used as a progenitor in obtaining direct producer hybrids known as Villard blanc, Villard noir, Vignoles, ... .

Informations about the Winery Paço do duque

The winery offers 4 different wines.
Its wines get an average rating of 2.8.
It is in the top 3 of the best estates in the region
It is located in Vinho de Portugal

The Winery Paço do duque is one of of the world's greatest estates. It offers 2 wines for sale in the of Vinho de Portugal to come and discover on site or to buy online.

Top wine Vinho de Portugal
In the top 35000 of of Portugal wines
In the top 400 of of Vinho de Portugal wines
In the top 150000 of wines
In the top 1500000 wines of the world

The wine region of Vinho de Portugal

Portugal has undergone something of a wine revolution over the past two decades, modernizing its winemaking technologies, styles and attitudes. This archetypal Old World country has Long been famous for its fortified wines (Port and Madeira) and its light, tangy Vinho Verde. But it is now attracting much attention for its New wave of Rich, ripe table wines, especially the reds of the Douro Valley. Portugal's place in the wine world is arguably more about its cork production than its wine, but that largely depends on which period of history you choose.

The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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