Winery Paulo LaureanoBranco
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 Branco from the Winery Paulo Laureano
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Branco of Winery Paulo Laureano in the region of Alentejano is a powerful.
Food and wine pairings with Branco
Pairings that work perfectly with Branco
Original food and wine pairings with Branco
The Branco of Winery Paulo Laureano matches generally quite well with dishes of pasta, pork or shellfish such as recipes of marco's pasta with bacon, veal saltimbocca or parillade of fish and seafood.
Details and technical informations about Winery Paulo Laureano's Branco.
Discover the grape variety: Sacy
Sacy blanc is a grape variety that originated in France (Auvergne). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Sacy blanc can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Burgundy, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Branco from Winery Paulo Laureano are 2017, 2018, 0
Informations about the Winery Paulo Laureano
The Winery Paulo Laureano is one of of the world's great estates. It offers 96 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: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.
