Winery PrincipiumLoureiro - Arinto
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 Loureiro - Arinto from the Winery Principium
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Loureiro - Arinto of Winery Principium in the region of Lisboa is a .
Food and wine pairings with Loureiro - Arinto
Pairings that work perfectly with Loureiro - Arinto
Original food and wine pairings with Loureiro - Arinto
The Loureiro - Arinto of Winery Principium matches generally quite well with dishes of pasta, pork or shellfish such as recipes of rigatoni with courgettes and tomatoes, chicken bonne femme or paella for dummies (simple and delicious).
Details and technical informations about Winery Principium's Loureiro - Arinto.
Discover the grape variety: Loureiro
Most certainly Portuguese. Loureiro is part of the grape varieties of many Spanish and Portuguese appellations, including the famous Vinho Verde. It would be a close relative of the albarino and the sousão.
Last vintages of this wine
The best vintages of Loureiro - Arinto from Winery Principium are 2017, 0
Informations about the Winery Principium
The Winery Principium is one of of the world's greatest estates. It offers 8 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Lisboa (formerly Estremadura) is a prolific wine region located at the Center of Portugal's Atlantic coast. Despite being one of the country's most productive winemaking areas, its name remains relatively obscure in wine terms, as its wines have traditionally been labeled with the names of the local sub-regions, which include Alenquer, Bucelas and Colares. The region is also home to Portugal's capital, Lisbon. The region fell under the VR (Vinho Regional) classification until 2008, when the category was renamed IGP (Indicaciones Geográficas Protegidas) to bring it into line with the rest of Europe.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
