Winery PontualBranco
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 Pontual
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Branco of Winery Pontual 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 Pontual matches generally quite well with dishes of pasta, pork or shellfish such as recipes of tagliatelle with carbonara, pan-fried black pudding with apples or scallop mousse.
Details and technical informations about Winery Pontual's Branco.
Discover the grape variety: Verdelho
The white Verdelho is a grape variety that originated in Portugal. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. The white Verdelho can be found cultivated in these vineyards: Languedoc & Roussillon, Rhone Valley, South West.
Last vintages of this wine
The best vintages of Branco from Winery Pontual are 2012, 2013, 2014
Informations about the Winery Pontual
The Winery Pontual is one of of the world's great estates. It offers 13 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.
News related to this wine
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The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
