Winery Portal de S. BrazBranco
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 Branco from the Winery Portal de S. Braz
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Branco of Winery Portal de S. Braz in the region of Alentejano is a .
Food and wine pairings with Branco
Pairings that work perfectly with Branco
Original food and wine pairings with Branco
The Branco of Winery Portal de S. Braz matches generally quite well with dishes of pasta, pork or shellfish such as recipes of soft and inexpensive pasta gratin, barbecued filet mignon or paella josé style.
Details and technical informations about Winery Portal de S. Braz's Branco.
Discover the grape variety: Carminoir
Intraspecific crossing between pinot noir and cabernet-sauvignon obtained in 1982 at the Federal Research Station Agroscope Changins in Wadenswil (Switzerland). It can be found in Switzerland, Germany, Belgium, ... in France it is very little known.
Last vintages of this wine
The best vintages of Branco from Winery Portal de S. Braz are 2011, 2014, 0, 2013 and 2012.
Informations about the Winery Portal de S. Braz
The Winery Portal de S. Braz is one of of the world's great estates. It offers 12 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: Load shedding
Unlike pumping over, the liquid part is completely removed from the tank before being poured over the marc. This allows for a better mixing of the solid particles and the juice.
