The Winery Quinta da Figueira of Santa Catarina
The Winery Quinta da Figueira is one of the best wineries to follow in Santa Catarina.. It offers 29 wines for sale in of Santa Catarina to come and discover on site or to buy online.
Looking for the best Winery Quinta da Figueira wines in Santa Catarina among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Quinta da Figueira wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Quinta da Figueira wines with technical and enological descriptions.
How Winery Quinta da Figueira wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of stuffed pumpkin, salmon with sorrel or quiche without eggs.
In the mouth the white wine of Winery Quinta da Figueira. is a powerful with a nice freshness.
Santa Catarina is a state in the far South of Brazil. Quality wine production is still in its early stages, but is likely to develop rapidly as the industry develops country wide. To date, Santa Catarina's production is a mix of red, white and Sparkling wines.
It Lies immediately North of the country's southernmost state (and most prolific wine region), Rio Grande do Sul.
Located between the latitudes of 26°S and 29°S, Santa Catarina is far from the most obvious of locations for winegrowing. It lies entirely outside the 'wine belt' (the band of latitudes in which effective viniculture is traditionally thought possible). In the southern hemisphere, the wine belt encircles the globe between 30°S and 45°S.
It is on the high-lying plateau, the Planalto Catarinense, that almost all of Santa Catarina's vineyards are located.
The main wine-producing zones are in the central-southern portion of the state, around the towns of Sao Joaquim, Campos Novos and Cacador.
Altitude plays a key role in the Terroir here, particularly in keeping temperatures down. The plateau ranges between 915m and 1400m (3000ft and 4600ft). Basalt soils feature strongly in some parts of the planalto and are credited with bringing complexity to the wines.
How Winery Quinta da Figueira wines pair with each other generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of wild boar stew in burgundy style, moroccan veal tagine from hanane or hot asparagus with comté cheese.
In the mouth the red wine of Winery Quinta da Figueira. is a powerful.
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Planning a wine route in the of Santa Catarina? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Quinta da Figueira.
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
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Eugene Shneyderis, founder of Beykush winery on the Black Sea coast in southern Ukraine, said he was keen to reach out to vineyard estate owners who may have the space to host refugees. More than three million people have fled the war in Ukraine since Russia began its invasion on 24 February, according to the United Nations refugee agency UNHCR. Shneyderis, 49, lives in Spain with his family and said he was inspired by the story of a nearby wine company in Penedes, which was using accommodation ...
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.