Winery Santo Isidro de PegõesDadu Medium-Dry Branco
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Dadu Medium-Dry Branco from the Winery Santo Isidro de Pegões
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dadu Medium-Dry Branco of Winery Santo Isidro de Pegões in the region of Península de Setúbal is a .
Food and wine pairings with Dadu Medium-Dry Branco
Pairings that work perfectly with Dadu Medium-Dry Branco
Original food and wine pairings with Dadu Medium-Dry Branco
The Dadu Medium-Dry Branco of Winery Santo Isidro de Pegões matches generally quite well with dishes of pasta, pork or shellfish such as recipes of tagliatelle with spinach cream, the garbure or paella from an old spanish grandmother....
Details and technical informations about Winery Santo Isidro de Pegões's Dadu Medium-Dry Branco.
Discover the grape variety: Morrastel-Bouschet
Obtained in 1885 by Henri Bouschet by crossing the morrastel and the petit Bouschet. Today, it is no longer multiplied and is therefore in danger of extinction.
Last vintages of this wine
The best vintages of Dadu Medium-Dry Branco from Winery Santo Isidro de Pegões are 0
Informations about the Winery Santo Isidro de Pegões
The Winery Santo Isidro de Pegões is one of of the world's great estates. It offers 30 wines for sale in the of Península de Setúbal to come and discover on site or to buy online.
The wine region of Península de Setúbal
Setúbal Peninsula (also known as Península de Setúbal) is the Portuguese wine region immediately southeast of Lisbon, across the Tejo estuary. The Terroir in the area ranges from sandy coastal plains to the craggy, limestone-rich Serra Arribida hills. The area is known for its Dry red wines made from Castelão, and for its fortified wines and Sweet Moscatel de Setúbal. The wines produced here are made under three titles: two DOCs, Palmela and Setúbal, and one IGP.
The word of the wine: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
