Caves PrimaveraVinho Verde Branco
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Vinho Verde Branco from the Caves Primavera
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vinho Verde Branco of Caves Primavera in the region of Minho is a with a nice freshness.
Food and wine pairings with Vinho Verde Branco
Pairings that work perfectly with Vinho Verde Branco
Original food and wine pairings with Vinho Verde Branco
The Vinho Verde Branco of Caves Primavera matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of tagliatelle with scallops, quiche with leeks and fresh salmon from flo or mozzarella sticks.
Details and technical informations about Caves Primavera's Vinho Verde Branco.
Discover the grape variety: Sauterne
Intraspecific crossing between Sémillon Blanc and Sauvignon Blanc carried out in 1892 by Numa Naugé. This variety has been multiplied very little and is now in the process of disappearing.
Last vintages of this wine
The best vintages of Vinho Verde Branco from Caves Primavera are 2014, 0, 2013
Informations about the Caves Primavera
The Caves Primavera is one of of the world's great estates. It offers 80 wines for sale in the of Vinho Verde to come and discover on site or to buy online.
The wine region of Vinho Verde
The wine region of Vinho Verde is located in the region of Minho of Portugal. We currently count 535 estates and châteaux in the of Vinho Verde, producing 1615 different wines in conventional, organic and biodynamic agriculture. The wines of Vinho Verde go well with generally quite well with dishes .
The wine region of Minho
Minho is Portugal's Northernmost wine region. It is known for one wine style above all others: crisp, light, white Vinho Verde, whose DOC zone covers the same territory. The Minho name is used for the area's Vinho Regional designation (similar to the French IGP). The latter's looser production laws allow more diversity in the average winery's portfolio, including red and rosé wines.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
