Winery Quinta Das EscomoeirasVinho Verde Rose
Pink wine
This wine generally goes well with
Details and technical informations about Winery Quinta Das Escomoeiras's Vinho Verde Rose.
Discover the grape variety: Gamaret
Structured, colourful reds with a dense purple robe and firm tannins, featuring aromas of blackcurrant, blackberry, black cherry, spices and peppery notes. Fresh acidity, good performance in oak ageing. Made as a single-variety ageing wine and in many premium Swiss blends with Garanoir, Gamay and Pinot Noir. Star of modern reds from Vaud, Geneva and Valais. A Gamay × Reichensteiner cross created in 1970 at the Pully research station (Switzerland).
Last vintages of this wine
The best vintages of Vinho Verde Rose from Winery Quinta Das Escomoeiras are 2012, 0
Informations about the Winery Quinta Das Escomoeiras
The Winery Quinta Das Escomoeiras is one of of the world's greatest estates. It offers 2 wines for sale in the of Vinho Verde to come and discover on site or to buy online.
The wine region of Vinho Verde
Portuguese star of fresh, slightly sparkling white. High-end Alvarinho in Monção and Melgaço: mineral, precise whites with signature notes of lemon, white peach, flowers and a tense saline finish. Aromatic Loureiro (orange blossom, bay leaf), round Trajadura, full Avesso, lively Arinto. Light natural effervescence, low alcohol (9-11°), sharp vivacity: ideal aperitif and seafood.
The wine region of Minho
Portugal's northernmost region, heart of Atlantic Vinho Verde. Signature lively, lightly sparkling whites with signature notes of citrus, green apple, white flowers, fresh herbs and a saline touch, thirst-quenching, low-alcohol palate — the sunshine wine par excellence. High-end star Alvarinho (peach, exotic fruits, minerality), floral Loureiro (laurel), ample Trajadura, taut Arinto, structured Avesso. Vinhão as lively red.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
