Winery Ribafreixo WinesPato Frio Antão Vaz
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 Pato Frio Antão Vaz from the Winery Ribafreixo Wines
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pato Frio Antão Vaz of Winery Ribafreixo Wines in the region of Alentejano is a .
Wine flavors and olphactive analysis
On the nose the Pato Frio Antão Vaz of Winery Ribafreixo Wines in the region of Alentejano often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Pato Frio Antão Vaz
Pairings that work perfectly with Pato Frio Antão Vaz
Original food and wine pairings with Pato Frio Antão Vaz
The Pato Frio Antão Vaz of Winery Ribafreixo Wines matches generally quite well with dishes of pasta, pork or shellfish such as recipes of spaghetti with garlic, macaroonade from sète or fish fondue.
Details and technical informations about Winery Ribafreixo Wines's Pato Frio Antão Vaz.
Discover the grape variety: Aurore
Interspecific cross between 788 Seibel x 29 Seibel - like 4638 white Seibel - obtained by Albert Seibel (1844-1936).
Last vintages of this wine
The best vintages of Pato Frio Antão Vaz from Winery Ribafreixo Wines are 2011, 2016, 2015, 2018 and 2017.
Informations about the Winery Ribafreixo Wines
The Winery Ribafreixo Wines is one of of the world's greatest estates. It offers 25 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.
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The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
